CN112075599A - Method for preparing instant shrimp meat by microwave and hot air combined drying - Google Patents

Method for preparing instant shrimp meat by microwave and hot air combined drying Download PDF

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CN112075599A
CN112075599A CN202010856333.XA CN202010856333A CN112075599A CN 112075599 A CN112075599 A CN 112075599A CN 202010856333 A CN202010856333 A CN 202010856333A CN 112075599 A CN112075599 A CN 112075599A
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drying
microwave
hot air
shrimps
shrimp meat
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苏建辉
陶杰杰
唐喆
傅润泽
陈洪兴
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Yancheng Institute of Technology
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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
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/031—Apparatus for drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • 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

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Abstract

The invention discloses a method for preparing instant shrimp meat by microwave and hot air combined drying, which selects fresh or unfrozen prawn as a raw material, and the prawn is washed, shelled, steamed, drained, pickled in seasoning liquid for flavoring, dried by microwave and hot air combined drying, vacuum-packaged and sterilized to obtain the instant dried prawn with tomato sweet and sour flavor. The process combines the advantages that the hot air drying is easier to operate compared with the microwave drying, the water content of the product is low, the microwave drying speed is high, and the original flavor of the prawns is preserved; in the seasoning process, the trehalose is used for replacing cane sugar, so that the hardness of the shrimp meat in the drying process is reduced, and the elasticity of the shrimp meat is enhanced; IsoVC sodium is a food additive, has antioxidant effect, and can prolong the storage period of the product. The product is ready to eat after unpacking, not only meets the requirement of diversified flavors of consumer prawn foods, but also prolongs the shelf life, and is suitable for industrial production.

Description

Method for preparing instant shrimp meat by microwave and hot air combined drying
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing instant shrimp meat by microwave and hot air combined drying.
Background
The penaeus vannamei boone belongs to the phyla arthropoda, the class of Crustacea, the order of decapod and the family of penaeidae, also called white-skinned shrimp, white-para shrimp and white shrimp, is originally produced in the coastal water area of the Pacific ocean in south America, is one of three major varieties with the highest shrimp culture yield in the world nowadays, and is suitable for the culture in tropical and subtropical coastal areas. Compared with other cultured prawns, the method has the following advantages: the breeding period is long, and the seedling production can be carried out all the year round; the stress resistance to the change of water environment factors is strong, and the aquaculture pond can be used for aquaculture; the survival time is long after leaving water, the live shrimps can be sold, and the product price is high; the growth is fast, the adaptability is strong, the disease resistance is strong, the nutrition requirement on the feed is low, and the normal growth requirement can be met when the content ratio of protein in the feed accounts for 25-30 percent; the shrimp shell is thin, the head is small, and the meat content is large and can reach more than 65%. At present, the processing of the prawns basically enters the market in a fresh and alive and freezing way, and the lag of the processing link becomes the bottleneck of further development of aquaculture.
Chinese patent CN201410415931.8 discloses a vacuum freeze-drying processing method for shrimp meat, but the vacuum freeze-drying cost is high, and the method has no seasoning method for shrimp meat, and the product form is single. Chinese invention patent CN201410582799.X discloses a preparation process of instant spicy flavored shrimp, which comprises pickling prawn, parching, cooking, and adding a special spicy flavor while keeping original wild flavor of prawn, wherein the instant prawn prepared by the method has high water content and short shelf life, and the market sale period is limited.
Disclosure of Invention
The invention aims to provide a method for preparing instant shrimp meat by microwave and hot air combined drying, which uses trehalose to replace cane sugar in the seasoning process, reduces the hardness of the shrimp meat in the drying process and enhances the elasticity of the shrimp meat; the method of microwave and hot air combined drying solves the problem of edge coking caused by large difference between internal and external water loss rates during high-power microwave drying of the shrimp meat.
In order to achieve the purpose, the invention provides a method for preparing instant peeled shrimps by microwave and hot air combined drying, which comprises the following steps:
(1) selecting fresh or unfrozen prawns as a raw material, cleaning, shelling, steaming, and draining;
(2) putting the drained peeled shrimps into a seasoning liquid for pickling and flavoring;
(3) sequentially carrying out microwave drying and hot air drying on the pickled shrimp meat until the water content is lower than 5% to obtain dried shrimps;
(4) and (5) packaging the dried shrimps in vacuum after combined drying, and sterilizing to obtain the instant dried shrimps with the sweet and sour flavor of the tomatoes.
As a further improvement of the invention, the steaming time of the shelled shrimps in the step (1) is 10-30 min.
As a further improvement of the invention, the preserving time of the peeled shrimps after the water is drained in the step (2) is 20-60 min.
As a further improvement of the invention, the weight ratio of the drained peeled shrimp in the step (2) to the seasoning liquid is 1: 1-3: 1, wherein the seasoning liquid comprises the following components in terms of the weight of the drained peeled shrimp: 0.1 to 0.4 percent of monosodium glutamate, 3 to 8 percent of tomato sauce, 1 to 4 percent of trehalose, 6 to 10 percent of corn starch, 0.05 to 0.1 percent of sodium erythorbate and the balance of water.
As a further improvement of the invention, the microwave drying in the step (3) is drying for 2min to 5min by using a microwave power of 200W to 600W, wherein the microwave power is preferably 200W to 500W, and the microwave drying time is preferably 3min to 5 min.
As a further improvement of the invention, the hot air drying in the step (3) is drying for 3 to 5 hours at a hot air temperature of 60 to 80 ℃, wherein the hot air temperature is preferably 60 to 75 ℃, and the hot air drying time is preferably 3.5 to 5 hours.
Advantageous effects
1) The invention uses the method of hot air and microwave combined drying, combines the advantages of low hot air drying cost and high short time and high efficiency of microwave drying, simultaneously weakens the coking phenomenon of the microwave drying edge, optimizes the drying process of the shrimp meat, and improves the quality of the shrimp meat;
2) according to the invention, sucrose is replaced by trehalose in the seasoning process, the trehalose can protect the thermal stability of muscle protein and can better stabilize the secondary structure of actomyosin, so that the hydrophobic interaction of actomyosin is increased, the oxidation of sulfydryl and the formation of disulfide bonds are reduced, namely, the actomyosin is kept under a polar condition, the solubility of the actomyosin is increased, the binding capacity of the actomyosin and water is kept, and the elasticity of muscles is enhanced, therefore, the dry cracking of shrimp meat in the drying process can be prevented, the shrimp meat is kept fresh and soft, the dryness and hardness of products are avoided, and the elasticity of the shrimp meat is enhanced;
3) the iso-VC sodium used in the seasoning process is a food additive, has an antioxidant effect, and can prolong the storage period of products;
4) the seasoning liquid for pickling and flavoring is scientific in proportion, and other components in the seasoning liquid enable the shrimp meat food to have unique flavor and excellent color and luster, so that the shrimp meat food is comfortable and delicious.
Drawings
FIG. 1 is a graph of a single factor test comparing the effect of trehalose at different concentrations on the hardness quality of instant shrimp meat according to the present invention;
FIG. 2 is a graph of a single factor test comparing the effect of trehalose at different concentrations on the elastic quality of ready-to-eat shrimp meat according to the present invention;
FIG. 3 is a graph of a single factor test comparing the effect of different concentrations of sodium erythorbate on the total number of shrimp meat colonies in accordance with the present invention;
fig. 4 is a sensory score of dried shrimp meat of examples 1-5.
Detailed Description
The present invention will be described in further detail with reference to examples. The reagents or instruments used are not indicated by manufacturers, and are regarded as conventional products which can be purchased in the market.
Example 1
(1) Selecting fresh or unfrozen prawns as a raw material, cleaning, shelling, steaming for 10min, and draining;
(2) putting the drained peeled shrimps into a seasoning liquid for pickling and flavoring for 20min, wherein the weight ratio of the drained peeled shrimps to the seasoning liquid is 1: 1-3: 1, and the seasoning liquid comprises the following components in parts by weight: 0.1% of monosodium glutamate, 8% of tomato sauce, 1% of trehalose, 10% of corn starch, 0.05% of iso-VC sodium and the balance of water;
(3) sequentially carrying out microwave drying and hot air drying on the pickled shrimp meat: firstly, drying for 5min by using 200W microwave power, then drying the shrimp meat subjected to microwave drying for 5h at the hot air temperature of 60 ℃, and drying until the water content is lower than 5% to obtain dried shrimps;
(4) and (5) packaging the dried shrimps in vacuum after combined drying, and sterilizing to obtain the instant dried shrimps with the sweet and sour flavor of the tomatoes.
Example 2
(1) Selecting fresh or unfrozen prawns as a raw material, cleaning, shelling, steaming for 30min, and draining;
(2) putting the drained peeled shrimps into a seasoning liquid for pickling and flavoring for 30min, wherein the weight ratio of the drained peeled shrimps to the seasoning liquid is 1: 1-3: 1, and the seasoning liquid comprises the following components in terms of the weight of the drained peeled shrimps: 0.2% of monosodium glutamate, 4% of tomato sauce, 2% of trehalose, 8% of corn starch, 0.07% of iso-VC sodium and the balance of water;
(3) sequentially carrying out microwave drying and hot air drying on the pickled shrimp meat: firstly, drying for 3min by using 400W microwave power, then drying the shrimp meat subjected to microwave drying for 4h at the hot air temperature of 70 ℃, and drying until the water content is lower than 5% to obtain dried shrimps;
(4) and (5) packaging the dried shrimps in vacuum after combined drying, and sterilizing to obtain the instant dried shrimps with the sweet and sour flavor of the tomatoes.
Example 3
(1) Selecting fresh or unfrozen prawns as a raw material, cleaning, shelling, steaming for 15min, and draining;
(2) putting the drained peeled shrimps into a seasoning liquid for pickling and flavoring for 60min, wherein the weight ratio of the drained peeled shrimps to the seasoning liquid is 1: 1-3: 1, and the seasoning liquid comprises the following components in parts by weight: 0.4% of monosodium glutamate, 5% of tomato sauce, 3% of trehalose, 7% of corn starch, 0.06% of iso-VC sodium and the balance of water;
(3) sequentially carrying out microwave drying and hot air drying on the pickled shrimp meat: firstly, drying for 3min by using 500W of microwave power, then drying the shrimp meat subjected to microwave drying for 3.5h at the hot air temperature of 75 ℃, and drying until the water content is lower than 5% to obtain dried shrimps;
(4) and (5) packaging the dried shrimps in vacuum after combined drying, and sterilizing to obtain the instant dried shrimps with the sweet and sour flavor of the tomatoes.
Example 4
(1) Selecting fresh or unfrozen prawns as a raw material, cleaning, shelling, steaming for 25min, and draining;
(2) putting the drained peeled shrimps into a seasoning liquid for pickling and flavoring for 40min, wherein the weight ratio of the drained peeled shrimps to the seasoning liquid is 1: 1-3: 1, and the seasoning liquid comprises the following components in parts by weight: 0.3% of monosodium glutamate, 7% of tomato sauce, 4% of trehalose, 9% of corn starch, 0.08% of iso-VC sodium and the balance of water;
(3) sequentially carrying out microwave drying and hot air drying on the pickled shrimp meat: firstly, drying for 4min by using 300W microwave power, then drying the shrimp meat subjected to microwave drying for 4.5h at a hot air temperature of 65 ℃, and drying until the water content is lower than 5% to obtain dried shrimps;
(4) and (5) packaging the dried shrimps in vacuum after combined drying, and sterilizing to obtain the instant dried shrimps with the sweet and sour flavor of the tomatoes.
Example 5
(1) Selecting fresh or unfrozen prawns as a raw material, cleaning, shelling, steaming for 20min, and draining;
(2) putting the drained peeled shrimps into a seasoning liquid for pickling and flavoring for 50min, wherein the weight ratio of the drained peeled shrimps to the seasoning liquid is 1: 1-3: 1, and the seasoning liquid comprises the following components in parts by weight: 0.2% of monosodium glutamate, 3% of tomato sauce, 2% of trehalose, 6% of corn starch, 0.1% of iso-VC sodium and the balance of water;
(3) sequentially carrying out microwave drying and hot air drying on the pickled shrimp meat: firstly, drying for 3min by using 500W of microwave power, then drying the shrimp meat subjected to microwave drying for 3.5h at the hot air temperature of 75 ℃, and drying until the water content is lower than 5% to obtain dried shrimps;
(4) and (5) packaging the dried shrimps in vacuum after combined drying, and sterilizing to obtain the instant dried shrimps with the sweet and sour flavor of the tomatoes.
Evaluation of Performance
A. And (3) determining the texture of the shrimp meat: and (3) measuring the hardness, elasticity, stickiness and chewiness of the shrimp sausage by using a food physical property analyzer. The measurement parameters are as follows: probe, P/50; sample height, 20 mm; the side-to-side speed is 120 mm/min; the testing speed is 60 mm/min; the speed of side back is 120 mm/min; compression ratio, 40%; initial force, 0.5N; intermediate time 2 s. Sample specification: height 30mm, diameter 30mm, cylinder.
B. After the pickled and dried shrimps in the examples 1-5 are placed on a tray in order for sensory evaluation, and the scoring standards are shown in table 1.
TABLE 1 sensory evaluation criteria for pickled and dried shrimp meat of examples 1-5
Figure DEST_PATH_IMAGE002
C. The total number of colonies was calculated by the dilution plate count method described in GB 4789.2-2010.
As can be seen from fig. 1 to 3, the elasticity of the instant shrimp meat gradually increases and the hardness decreases as the trehalose concentration increases. The main reason is that trehalose can protect the thermal stability of muscle protein and can better stabilize the secondary structure of actomyosin, so that the hydrophobic interaction of actomyosin is increased, the oxidation of sulfhydryl groups and the formation of disulfide bonds are reduced, namely, actomyosin is kept under a polar condition, the solubility of actomyosin is increased, and the binding capacity of actomyosin and water is kept to enhance the elasticity of muscle; IsoVC sodium has a certain antibacterial effect, and the total number of colonies is reduced along with the increase of the concentration.
As can be seen from fig. 4, the sensory score of the instant shrimp meat prepared in example 4 was high, and the total number of colonies was low. Steaming for 25min according to the process flow of the embodiment 4, and pickling the tasty peeled shrimps for 40 min; the weight ratio of the drained peeled shrimps to the seasoning liquid is 1: 1-3: 1, and the seasoning liquid comprises the following components in parts by weight: 0.3% of monosodium glutamate, 7% of tomato sauce, 4% of trehalose, 9% of corn starch, 0.08% of iso-VC sodium and the balance of water; drying for 4min at the microwave power of 300W; drying for 4.5h at 65 ℃ of hot air temperature, and is a better process flow of the instant shrimp meat. Example 4 trehalose was added at 4% to avoid dry and hard products; the drying time is 4.5h under the combination of the microwave power of 300W and the hot air temperature of 65 ℃, the edge coking phenomenon caused by higher microwave power is weakened, and the quality of the shelled shrimps is improved.
The foregoing is illustrative of the preferred embodiments of the present invention only and is not intended to limit the process of the present invention in any way. According to the method for preparing the instant shrimp meat through the microwave and hot air combined drying, provided by the invention, the instant dried shrimps with the tomato sweet and sour flavor, excellent color and luster, comfort and good taste can be prepared under the conditions that the microwave power is 600W, the microwave drying time is 2min, the hot air temperature is 80 ℃ and the hot air drying time is 3h in the step 3). The protection of the present invention is not limited to the above embodiments. Variations and advantages that may occur to those skilled in the art may be incorporated into the invention without departing from the spirit and scope of the inventive concept and the scope of the appended claims is intended to be protected.

Claims (6)

1. A method for preparing instant shrimp meat by microwave and hot air combined drying is characterized by comprising the following steps:
(1) selecting fresh or unfrozen prawns as a raw material, cleaning, shelling, steaming, and draining;
(2) putting the drained peeled shrimps into a seasoning liquid for pickling and flavoring;
(3) sequentially carrying out microwave drying and hot air drying on the pickled shrimp meat until the water content is lower than 5% to obtain dried shrimps;
(4) and (5) packaging the dried shrimps in vacuum after combined drying, and sterilizing to obtain the instant dried shrimps with the sweet and sour flavor of the tomatoes.
2. The method for preparing the instant peeled shrimp through the microwave and hot air combined drying as claimed in claim 1, wherein the steaming time of the peeled shrimp in the step (1) is 10-30 min.
3. The method for preparing instant peeled shrimps through microwave and hot air combined drying according to claim 1, wherein the pickling time of the peeled shrimps after the water is drained in the step (2) is 20-60 min.
4. The method for preparing instant peeled shrimps through microwave and hot air combined drying according to claim 1, wherein the weight ratio of the peeled shrimps after being drained to the seasoning liquid in the step (2) is 1: 1-3: 1, wherein the seasoning liquid comprises the following components in terms of the weight of the peeled shrimps after being drained: 0.1 to 0.4 percent of monosodium glutamate, 3 to 8 percent of tomato sauce, 1 to 4 percent of trehalose, 6 to 10 percent of corn starch, 0.05 to 0.1 percent of sodium erythorbate and the balance of water.
5. The method for preparing instant peeled shrimps through microwave and hot air combined drying as claimed in claim 1, wherein said microwave drying in step (3) is drying for 2min to 5min by using microwave power of 200W to 600W.
6. The method for preparing instant peeled shrimps through microwave and hot air combined drying according to claim 1, wherein the hot air drying in the step (3) is performed for 3-5 h at a hot air temperature of 60-80 ℃.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103549512A (en) * 2013-11-12 2014-02-05 河北农业大学 Instant shrimp meat and processing method thereof
CN106551294A (en) * 2016-11-11 2017-04-05 江苏农牧科技职业学院 A kind of preparation method of Procambarus clarkii dried shrimps
CN109221986A (en) * 2018-10-08 2019-01-18 浙江省海洋水产研究所 A kind of instant squid piece production technology

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103549512A (en) * 2013-11-12 2014-02-05 河北农业大学 Instant shrimp meat and processing method thereof
CN106551294A (en) * 2016-11-11 2017-04-05 江苏农牧科技职业学院 A kind of preparation method of Procambarus clarkii dried shrimps
CN109221986A (en) * 2018-10-08 2019-01-18 浙江省海洋水产研究所 A kind of instant squid piece production technology

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
丘华;李昊;崔妍妍;梁敏;: "响应面法优化非油炸即食牡蛎的微波-热风干燥研究" *

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