CN112167319A - 一种冷冻水产保鲜工艺 - Google Patents

一种冷冻水产保鲜工艺 Download PDF

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CN112167319A
CN112167319A CN202011120970.7A CN202011120970A CN112167319A CN 112167319 A CN112167319 A CN 112167319A CN 202011120970 A CN202011120970 A CN 202011120970A CN 112167319 A CN112167319 A CN 112167319A
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fresh
aquatic products
parts
aquatic
aquatic product
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林春平
郭富强
林文福
张水发
郑志华
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Zhangzhou Zhenfa Food Co ltd
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Zhangzhou Zhenfa Food Co ltd
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Abstract

本发明涉及水产品保鲜技术领域，具体涉及一种冷冻水产保鲜工艺；本发明中保鲜液冰膜中的抗坏血酸钠、魔芋多糖及茶多酚的使用能有效地抑制水产品被氧化的速率，保证其外观和色泽；而且，紫苏提取物、蜂胶、壳聚糖和乳酸链球菌素的配合使用，使得保鲜液具有很好的杀菌性能，减小了水产品发生腐败的速率，延长了其保质期；而抗坏血酸钠、偏磷酸钠、焦磷酸钠、色氨酸及亮氨酸之间相互协同，使得本发明所制备的保鲜液具有很好的保鲜功能，浸泡在保鲜液中的水产品在存放过程中其肉质及口感能在较长一段时间内保持在比较鲜嫩、富有弹性的状态，保证了水产品肉质的鲜美。

Description

一种冷冻水产保鲜工艺
技术领域
本发明涉及水产品保鲜技术领域，具体涉及一种冷冻水产保鲜工艺。
背景技术
水产品是海洋和淡水渔业生产的水产动植物产品及其加工产品的总称。包括：捕捞和养殖生产的鱼、虾、蟹、贝、藻类、海兽等鲜活品及经过冷冻、腌制、干制、熏制、熟制、罐装和综合利用的加工产品。水产食品营养丰富，风味各异。低值鱼类和加工废弃物等制成的鱼粉、浓鱼汁等是重要的蛋白质饲料。利用水产动植物制成的蛋白质水鲜产品，如油脂、胶类、维生素、激素和其他制品，是有多种用途的化工、医药用品。
因为水产品的营养比较丰富，所以其深受人们的喜爱，需求量也与日俱增。目前主要通过冷冻保鲜工艺对水产品进行保鲜，但是现有的冷冻保鲜工艺虽然能在一定程度上延长水产品的保质期，但是其不仅会对水产品的肉质造成影响，而且还在一定程度上造成其营养的流失，严重影响了水产品的品质及食用价值。
基于此，提供一种冷冻水产保鲜工艺，成为本领域技术人员亟待解决的技术问题。
发明内容
针对现有技术所存在的上述缺点，本发明的目的在于提供一种冷冻水产保鲜工艺，本发明所提供的冷冻水产保鲜工艺，不仅能有效地延长水产品的保质期；还能使得水产品在存放过程中其肉质及口感能在较长一段时间内保持在比较鲜嫩、富有弹性的状态，保证了水产品肉质的鲜美；同时还能在相当长的一段时间内保证了水产品的色泽及外观。
为实现上述目的，本发明提供了如下技术方案：
一种冷冻水产保鲜工艺，包括如下步骤。S1、在室温条件下将捕捞时间不超过3h的水产品放置在清水中进行清洗，然后将之浸泡在适量的杀菌液中浸泡30～50min，且浸泡过程中对杀菌液进行超声震荡处理，以去除其表面的脏物；浸泡完毕后将水产品捞出，用清水将其表面清洗2～3次后将其表面的水分沥干，再利用紫外线对水产品的正、反表面进行紫外线杀菌处理；
S2、将经过紫外杀菌处理后的水产品取出，并将之浸泡在盛放有适量低温处理后的保鲜液中，浸泡时间为80～120min；待浸泡结束后将水产品取出，并迅速将取出的水产品置于温度为-18～-12℃的低温环境下，使水产品的表面在低温条件下形成一薄层保鲜液冰膜；
S3、将经步骤S2处理后的水产品装入特质保鲜密封袋中，并采用全自动气调包装机向真空包装袋中填充混合气体，对水产品进行充气包装，而后再采用相关的机械设备对包装袋进行热封封口处理；
S4、将经过步骤S3处理后所得的袋装水产品放入冷冻库内，并在温度为-8～-3℃的温度下进行低温存储即可。
通过采用上述技术方案：本发明所提供的冷冻水产保鲜工艺，不仅能有效地延长水产品的保质期。还能使得水产品在存放过程中其肉质及口感能在较长一段时间内保持在比较鲜嫩、富有弹性的状态，保证了水产品肉质的鲜美。同时还能在相当长的一段时间内保证了水产品的色泽及外观。
本发明进一步设置为：步骤S1中所用杀菌液的制备方法为：
称取适量的氯化钠固体，并将之溶解在质量为其10～15倍、浓度为60～75％的乙醇溶液中，即得杀菌液成品；且杀菌液的温度为15～25℃。
通过采用上述技术方案：杀菌液配合超声震荡处理不仅能有效地将水产品表面或者难清理的死角位置的脏物清洗干净，提高了水产品的清洗效果。再者，在超声震荡处理的配合作用下杀菌液能与水产品的表面充分接触，提高了对水产品的杀菌效果，保证了水产品的卫生与安全。
本发明进一步设置为：步骤S1中超声震荡处理的频率为25～35kHz，功率为500～800W。
通过采用上述技术方案：在超声震荡处理的配合作用下杀菌液能与水产品的表面及其死角处充分接触，提高了对水产品的杀菌效果，保证了水产品的卫生与安全。
本发明进一步设置为：步骤S1中紫外杀菌过程中采用36W的紫外灯照射2～3min，且照射距离为8～12cm。
通过采用上述技术方案：通过紫外线照射对水产品表面进行杀菌处理，有效地减少了水产品表面的细菌数量，减少了细菌的滋生，保证了水产品的卫生的同时也延长了其保质期。
本发明进一步设置为：步骤S2中所用保鲜液的制备方法为：
按重量组分计，分别准确称取4～6份抗坏血酸钠、5～8份魔芋多糖、7～10份紫苏提取物、3～6份蜂胶、6～8份壳聚糖、2～4份茶多酚、1.8～2.3份乳酸链球菌素、1.8～2.3份六偏磷酸钠、1.2～1.6份焦磷酸钠、1.5～2.0份色氨酸、1.8～2.5份亮氨酸和65～90份去离子水，然后将上述各原料混合搅拌均匀后即得保鲜液成品。
通过采用上述技术方案：通过将水产品浸泡在将本发明所制备的保鲜液中，然后将之迅速至于温度为-18～-12℃的低温环境下，使水产品的表面在低温条件下形成一薄层保鲜液冰膜。其中，保鲜液冰膜中的抗坏血酸钠、魔芋多糖及茶多酚的使用能有效地抑制水产品被氧化的速率，保证其外观和色泽。而且，紫苏提取物、蜂胶、壳聚糖和乳酸链球菌素的配合使用，使得保鲜液具有很好的杀菌性能，减小了水产品发生腐败的速率，延长了其保质期。而抗坏血酸钠、偏磷酸钠、焦磷酸钠、色氨酸及亮氨酸之间相互协同，使得本发明所制备的保鲜液具有很好的保鲜功能，浸泡在保鲜液中的水产品在存放过程中其肉质及口感能在较长一段时间内保持在比较鲜嫩、富有弹性的状态，保证了水产品肉质的鲜美。
本发明进一步设置为：紫苏提取物的制备方法为：
将清洗干净的紫苏叶置于干燥箱内进行干燥处理，称取适量的干燥紫苏叶并将之研磨成细度为100～200目的细粉；然后将所得的紫苏细粉置于提取器中，并向提取器中加入质量为紫苏细粉10～15倍、温度为40～56℃的蒸馏水，将紫苏细粉在此条件下浸泡7～10h，然后依次经过滤、减压浓缩处理后；将浓缩液用体积为其3倍的乙酸乙酯萃取2～3次；最后经旋转蒸发除去乙酸乙酯，浓缩液经真空干燥后制得紫苏提取物成品。
通过采用上述技术方案：紫苏提取物的使用，不仅能加速保鲜液渗透到是产品的体内，有效地增强了保鲜液的保鲜效果。而且，紫苏提取物还能使得保鲜液具有很好的杀菌性能及抗氧化性能，减小了水产品发生腐败的速率，延长了其保质期。
本发明进一步设置为：步骤S3中所用保鲜袋的原料中含有质量分数为7～12％、粒径为200～300目的电气石负离子粉。
通过采用上述技术方案：电气石负离子粉能够自动和永久地释放负氧离子，其产生的负氧离子能在一定程度上钝化水产品体内进行代谢的生物酶，从而有效地降低其呼吸速率，延长水产品的保质期。再者其产生的负氧离子本身也具有很好的杀菌功效，其与紫苏提取物、蜂胶、壳聚糖和乳酸链球菌素的配合使用，使得保鲜液具有很好的杀菌性能，减小了水产品发生腐败的速率，延长了其保质期。
本发明进一步设置为：步骤S3中所用混合气体由氧气、氮气和氦气按照体积比1：6～9：4～6混合而成。
通过采用上述技术方案：混合气体的使用能在一定程度上抑制水产品发生呼吸作用的速率，从而有效地延长了水产品的保质期，也在相当长的一段时间内保证了水产品的色泽及外观。
有益效果
采用本发明提供的技术方案，与已知的公有技术相比，具有如下有益效果：
1、本发明中紫苏提取物、蜂胶、壳聚糖和乳酸链球菌素的配合使用，使得保鲜液具有很好的杀菌性能，减小了水产品发生腐败的速率，延长了其保质期；
2、而抗坏血酸钠、偏磷酸钠、焦磷酸钠、色氨酸及亮氨酸之间相互协同，使得本发明所制备的保鲜液具有很好的保鲜功能，浸泡在保鲜液中的水产品在存放过程中其肉质及口感能在较长一段时间内保持在比较鲜嫩、富有弹性的状态，保证了水产品肉质的鲜美；
3、本发明中电气石负离子粉能够自动和永久地释放负氧离子，其产生的负氧离子能在一定程度上钝化水产品体内进行代谢的生物酶，从而有效地降低其呼吸速率，延长水产品的保质期；
4、本发明中杀菌液配合超声震荡处理，不仅能有效地将水产品表面或者难清理的死角位置的脏物清洗干净，提高水产品的清洗效果，且在超声震荡处理的配合作用下杀菌液能与水产品的表面充分接触，提高对水产品的杀菌效果，保证了水产品的卫生与安全；
5、本发明通过紫外线照射对水产品表面进行杀菌处理，有效地减少了水产品表面的细菌数量，减少了细菌的滋生，保证了水产品的卫生的同时也延长了其保质期。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚，下面将对本发明实施例中的技术方案进行清楚、完整地描述。显然，所描述的实施例是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
下面结合实施例对本发明作进一步的描述。
实施例1
一种冷冻水产保鲜工艺，包括如下步骤：
S1、在室温条件下将捕捞时间不超过3h的水产品放置在清水中进行清洗，然后将之浸泡在适量的杀菌液中浸泡30min，且浸泡过程中对杀菌液进行超声震荡处理，以去除其表面的脏物；浸泡完毕后将水产品捞出，用清水将其表面清洗2次后将其表面的水分沥干，再利用紫外线对水产品的正、反表面进行紫外线杀菌处理；
S2、将经过紫外杀菌处理后的水产品取出，并将之浸泡在盛放有适量低温处理后的保鲜液中，浸泡时间为80min；待浸泡结束后将水产品取出，并迅速将取出的水产品置于温度为-18℃的低温环境下，使水产品的表面在低温条件下形成一薄层保鲜液冰膜；
S3、将经步骤S2处理后的水产品装入特质保鲜密封袋中，并采用全自动气调包装机向真空包装袋中填充混合气体，对水产品进行充气包装，而后再采用相关的机械设备对包装袋进行热封封口处理；
S4、将经过步骤S3处理后所得的袋装水产品放入冷冻库内，并在温度为-8℃的温度下进行低温存储即可。
步骤S1中所用杀菌液的制备方法为：
称取适量的氯化钠固体，并将之溶解在质量为其10倍、浓度为60％的乙醇溶液中，即得杀菌液成品；且杀菌液的温度为15℃。
步骤S1中超声震荡处理的频率为25kHz，功率为500W。
步骤S1中紫外杀菌过程中采用36W的紫外灯照射2min，且照射距离为8cm。
步骤S2中所用保鲜液的制备方法为：
按重量组分计，分别准确称取4份抗坏血酸钠、5份魔芋多糖、7份紫苏提取物、3份蜂胶、6份壳聚糖、2份茶多酚、1.8份乳酸链球菌素、1.4份六偏磷酸钠、1.2份焦磷酸钠、1.5份色氨酸、1.8份亮氨酸和65份去离子水，然后将上述各原料混合搅拌均匀后即得保鲜液成品。
紫苏提取物的制备方法为：
将清洗干净的紫苏叶置于干燥箱内进行干燥处理，称取适量的干燥紫苏叶并将之研磨成细度为100目的细粉；然后将所得的紫苏细粉置于提取器中，并向提取器中加入质量为紫苏细粉10倍、温度为40℃的蒸馏水，将紫苏细粉在此条件下浸泡7h，然后依次经过滤、减压浓缩处理后；将浓缩液用体积为其3倍的乙酸乙酯萃取2次；最后经旋转蒸发除去乙酸乙酯，浓缩液经真空干燥后制得紫苏提取物成品。
步骤S3中所用保鲜袋的原料中含有质量分数为7％、粒径为200目的电气石负离子粉。
步骤S3中所用混合气体由氧气、氮气和氦气按照体积比1：6：4混合而成。
实施例2
一种冷冻水产保鲜工艺，包括如下步骤：
S1、在室温条件下将捕捞时间不超过3h的水产品放置在清水中进行清洗，然后将之浸泡在适量的杀菌液中浸泡40min，且浸泡过程中对杀菌液进行超声震荡处理，以去除其表面的脏物；浸泡完毕后将水产品捞出，用清水将其表面清洗2次后将其表面的水分沥干，再利用紫外线对水产品的正、反表面进行紫外线杀菌处理；
S2、将经过紫外杀菌处理后的水产品取出，并将之浸泡在盛放有适量低温处理后的保鲜液中，浸泡时间为100min；待浸泡结束后将水产品取出，并迅速将取出的水产品置于温度为-15℃的低温环境下，使水产品的表面在低温条件下形成一薄层保鲜液冰膜；
S3、将经步骤S2处理后的水产品装入特质保鲜密封袋中，并采用全自动气调包装机向真空包装袋中填充混合气体，对水产品进行充气包装，而后再采用相关的机械设备对包装袋进行热封封口处理；
S4、将经过步骤S3处理后所得的袋装水产品放入冷冻库内，并在温度为-5℃的温度下进行低温存储即可。
步骤S1中所用杀菌液的制备方法为：
称取适量的氯化钠固体，并将之溶解在质量为其12倍、浓度为70％的乙醇溶液中，即得杀菌液成品；且杀菌液的温度为20℃。
步骤S1中超声震荡处理的频率为30kHz，功率为600W。
步骤S1中紫外杀菌过程中采用36W的紫外灯照射2min，且照射距离为10cm。
步骤S2中所用保鲜液的制备方法为：
按重量组分计，分别准确称取5份抗坏血酸钠、6份魔芋多糖、8份紫苏提取物、4份蜂胶、7份壳聚糖、3份茶多酚、2.0份乳酸链球菌素、1.8份六偏磷酸钠、1.4份焦磷酸钠、1.8份色氨酸、2.2份亮氨酸和80份去离子水，然后将上述各原料混合搅拌均匀后即得保鲜液成品。
紫苏提取物的制备方法为：
将清洗干净的紫苏叶置于干燥箱内进行干燥处理，称取适量的干燥紫苏叶并将之研磨成细度为150目的细粉；然后将所得的紫苏细粉置于提取器中，并向提取器中加入质量为紫苏细粉12倍、温度为50℃的蒸馏水，将紫苏细粉在此条件下浸泡8h，然后依次经过滤、减压浓缩处理后；将浓缩液用体积为其3倍的乙酸乙酯萃取2次；最后经旋转蒸发除去乙酸乙酯，浓缩液经真空干燥后制得紫苏提取物成品。
步骤S3中所用保鲜袋的原料中含有质量分数为10％、粒径为250目的电气石负离子粉。
步骤S3中所用混合气体由氧气、氮气和氦气按照体积比1：7：5混合而成。
实施例3
一种冷冻水产保鲜工艺，包括如下步骤：
S1、在室温条件下将捕捞时间不超过3h的水产品放置在清水中进行清洗，然后将之浸泡在适量的杀菌液中浸泡50min，且浸泡过程中对杀菌液进行超声震荡处理，以去除其表面的脏物；浸泡完毕后将水产品捞出，用清水将其表面清洗3次后将其表面的水分沥干，再利用紫外线对水产品的正、反表面进行紫外线杀菌处理；
S2、将经过紫外杀菌处理后的水产品取出，并将之浸泡在盛放有适量低温处理后的保鲜液中，浸泡时间为120min；待浸泡结束后将水产品取出，并迅速将取出的水产品置于温度为-12℃的低温环境下，使水产品的表面在低温条件下形成一薄层保鲜液冰膜；
S3、将经步骤S2处理后的水产品装入特质保鲜密封袋中，并采用全自动气调包装机向真空包装袋中填充混合气体，对水产品进行充气包装，而后再采用相关的机械设备对包装袋进行热封封口处理；
S4、将经过步骤S3处理后所得的袋装水产品放入冷冻库内，并在温度为-3℃的温度下进行低温存储即可。
步骤S1中所用杀菌液的制备方法为：
称取适量的氯化钠固体，并将之溶解在质量为其15倍、浓度为75％的乙醇溶液中，即得杀菌液成品；且杀菌液的温度为25℃。
步骤S1中超声震荡处理的频率为35kHz，功率为800W。
步骤S1中紫外杀菌过程中采用36W的紫外灯照射3min，且照射距离为12cm。
步骤S2中所用保鲜液的制备方法为：
按重量组分计，分别准确称取6份抗坏血酸钠、8份魔芋多糖、10份紫苏提取物、6份蜂胶、8份壳聚糖、4份茶多酚、2.3份乳酸链球菌素、2.0份六偏磷酸钠、1.6份焦磷酸钠、2.0份色氨酸、2.5份亮氨酸和90份去离子水，然后将上述各原料混合搅拌均匀后即得保鲜液成品。
紫苏提取物的制备方法为：
将清洗干净的紫苏叶置于干燥箱内进行干燥处理，称取适量的干燥紫苏叶并将之研磨成细度为200目的细粉；然后将所得的紫苏细粉置于提取器中，并向提取器中加入质量为紫苏细粉15倍、温度为55℃的蒸馏水，将紫苏细粉在此条件下浸泡10h，然后依次经过滤、减压浓缩处理后；将浓缩液用体积为其3倍的乙酸乙酯萃取3次；最后经旋转蒸发除去乙酸乙酯，浓缩液经真空干燥后制得紫苏提取物成品。
步骤S3中所用保鲜袋的原料中含有质量分数为12％、粒径为300目的电气石负离子粉。
步骤S3中所用混合气体由氧气、氮气和氦气按照体积比1：9：6混合而成。
性能测试对比例：对捕捞时间不超过3h的带鱼进行低温致死后，以专利申请号为CN201811109538.0的专利文件所提供的技术方案对已死带鱼进行保鲜处理；
实施例：对捕捞时间不超过3h的带鱼进行低温致死后，根据本发明中实施例1、实施例2和实施例3提供的技术方案对已死带鱼进行冷冻保鲜处理；
将对比例及实施例1～3冷冻保鲜25天的带鱼取出并在常温下化冻处理后对其肉质进行检验，其中，货架期：以SC/T3102-2010《鲜、冻带鱼》中挥发性盐基氮含量为准，品质指标：外观、组织、气味和水煮实验。所得数据记录于下表：
Figure BDA0002730693360000071
Figure BDA0002730693360000081
由上表中的相关数据可知，相比较于对比例，本发明所提供的冷冻水产保鲜工艺不仅能有效地延长水产品的保质期。还能使得水产品在存放过程中其肉质及口感能在较长一段时间内保持在比较鲜嫩、富有弹性的状态，保证了水产品肉质的鲜美。同时还能在相当长的一段时间内保证了水产品的色泽及外观。由此表明本发明所提供的冷冻水产保鲜工艺具有更广阔的市场前景，更适宜推广。
以上实施例仅用以说明本发明的技术方案，而非对其限制；尽管参照前述实施例对本发明进行了详细的说明，本领域的普通技术人员应当理解：其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换；而这些修改或者替换，并不会使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。

Claims (8)

1.一种冷冻水产保鲜工艺，其特征在于，包括如下步骤：
S1、在室温条件下将捕捞时间不超过3h的水产品放置在清水中进行清洗，然后将之浸泡在适量的杀菌液中浸泡30～50min，且浸泡过程中对杀菌液进行超声震荡处理，以去除其表面的脏物；浸泡完毕后将水产品捞出，用清水将其表面清洗2～3次后将其表面的水分沥干，再利用紫外线对水产品的正、反表面进行紫外线杀菌处理；
S2、将经过紫外杀菌处理后的水产品取出，并将之浸泡在盛放有适量低温处理后的保鲜液中，浸泡时间为80～120min；待浸泡结束后将水产品取出，并迅速将取出的水产品置于温度为-18～-12℃的低温环境下，使水产品的表面在低温条件下形成一薄层保鲜液冰膜；
S3、将经步骤S2处理后的水产品装入特质保鲜密封袋中，并采用全自动气调包装机向真空包装袋中填充混合气体，对水产品进行充气包装，而后再采用相关的机械设备对包装袋进行热封封口处理；
S4、将经过步骤S3处理后所得的袋装水产品放入冷冻库内，并在温度为-8～-3℃的温度下进行低温存储即可。
2.根据权利要求1的一种冷冻水产保鲜工艺，其特征在于：步骤S1中所用杀菌液的制备方法为：
称取适量的氯化钠固体，并将之溶解在质量为其10～15倍、浓度为60～75%的乙醇溶液中，即得杀菌液成品；且杀菌液的温度为15～25℃。
3.根据权利要求1的一种冷冻水产保鲜工艺，其特征在于：步骤S1中超声震荡处理的频率为25～35kHz，功率为500～800W。
4.根据权利要求1的一种冷冻水产保鲜工艺，其特征在于：步骤S1中紫外杀菌过程中采用36W的紫外灯照射2～3min，且照射距离为8～12cm。
5.根据权利要求1的一种冷冻水产保鲜工艺，其特征在于：步骤S2中所用保鲜液的制备方法为：
按重量组分计，分别准确称取4～6份抗坏血酸钠、5～8份魔芋多糖、7～10份紫苏提取物、3～6份蜂胶、6～8份壳聚糖、2～4份茶多酚、1.8～2.3份乳酸链球菌素、1.4～2.0份六偏磷酸钠、1.2～1.6份焦磷酸钠、1.5～2.0份色氨酸、1.8～2.5份亮氨酸和65～90份去离子水，然后将上述各原料混合搅拌均匀后即得保鲜液成品。
6.根据权利要求5的一种冷冻水产保鲜工艺，其特征在于，紫苏提取物的制备方法为：
将清洗干净的紫苏叶置于干燥箱内进行干燥处理，称取适量的干燥紫苏叶并将之研磨成细度为100～200目的细粉；然后将所得的紫苏细粉置于提取器中，并向提取器中加入质量为紫苏细粉10～15倍、温度为40～55℃的蒸馏水，将紫苏细粉在此条件下浸泡7～10h，然后依次经过滤、减压浓缩处理后；将浓缩液用体积为其3倍的乙酸乙酯萃取2～3次；最后经旋转蒸发除去乙酸乙酯，浓缩液经真空干燥后制得紫苏提取物成品。
7.根据权利要求1的一种冷冻水产保鲜工艺，其特征在于：步骤S3中所用保鲜袋的原料中含有质量分数为7～12%、粒径为200～300目的电气石负离子粉。
8.根据权利要求1的一种冷冻水产保鲜工艺，其特征在于：步骤S3中所用混合气体由氧气、氮气和氦气按照体积比1：6～9：4～6混合而成。
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113475567A (zh) * 2021-06-15 2021-10-08 中港（福建）水产食品有限公司 一种水产产品的先进设备加工方法
CN114468111A (zh) * 2022-01-28 2022-05-13 福建省健丰生物科技有限公司 一种棘胸蛙活性肽粉的制备工艺

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113475567A (zh) * 2021-06-15 2021-10-08 中港（福建）水产食品有限公司 一种水产产品的先进设备加工方法
CN114468111A (zh) * 2022-01-28 2022-05-13 福建省健丰生物科技有限公司 一种棘胸蛙活性肽粉的制备工艺

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