CN112189828A - Preparation method of squid ink seasoning - Google Patents
Preparation method of squid ink seasoning Download PDFInfo
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- CN112189828A CN112189828A CN202010857748.9A CN202010857748A CN112189828A CN 112189828 A CN112189828 A CN 112189828A CN 202010857748 A CN202010857748 A CN 202010857748A CN 112189828 A CN112189828 A CN 112189828A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
A preparation method of squid ink seasoning comprises the following steps: (1) removing ink sac membranes from the squid ink sac, taking out ink, placing the squid ink powder obtained after freeze-drying into a reaction kettle, adding water and protease accounting for 1-3% of the weight of the added material of the squid ink for enzymolysis to obtain squid ink enzymolysis liquid, and centrifuging by a centrifugal machine to obtain squid ink melanin insoluble substances and squid ink polypeptide polysaccharide solution; (2) degrading the squid ink polypeptide polysaccharide solution by using an irradiation technology, adjusting the pH of a solution system to be 6-7, and desalting by electrodialysis to obtain a squid ink polypeptide monosaccharide solution; (3) adding the melanin and polypeptide monosaccharide solution into an ultrasonic extraction tank, stirring to obtain a suspension of melanin, polypeptide and monosaccharide, dissolving the mixed suspension by using an ultrasonic cavitation technology, performing Maillard reaction, removing solid impurities in the Maillard reaction solution by using a centrifugal machine, and quickly drying the clear solution by using spray drying. The invention can fully utilize the squid ink and develop the squid ink seasoning product with high added value.
Description
Technical Field
The invention relates to the field of deep processing of aquatic products, in particular to a preparation method of a squid ink seasoning.
Background
China is a big country for fishing and processing the squids, and the annual processing amount of the squids in the Zhoushan area of China is up to more than 20 million tons. A large amount of processing by-product squid ink is generated in the squid processing process, which accounts for 1.3 percent of the total mass of the processed squid, and a huge amount of squid ink provides sufficient raw material sources for squid ink products. The squid ink mainly comprises squid melanin, squid protein and squid polysaccharide, and products developed by taking the squid ink as a raw material can be widely applied to the fields of foods, medicines and the like.
The development and utilization of the squid ink at present mainly comprise: (1) preparing the squid melanin. For example, in the Chinese invention patent "a preparation method of squid ink melanin (CN 109662272A)", the inventor uses a centrifugal technology to remove squid ink polysaccharide and protein to obtain squid ink insoluble melanin. And degrading insoluble melanin by using vacuum drying and differential pressure puffing technology to obtain soluble melanin of the squid ink. (2) Preparing the squid ink melanin metal chelate. For example, the invention of the Chinese patent "preparation and application of squid ink melanin chelate calcium tablet (CN 108014136A)" disclosed by the inventor utilizes an alkaline protease enzymolysis centrifugal machine to centrifuge, so as to remove squid ink polysaccharide and protein, so as to obtain squid ink melanin, and the squid ink melanin is used as a raw material, and calcium chloride, a polypeptide chelate iron agent and D-4-hydroxyphenylglycine are added, and after a chelation reaction, the squid ink melanin chelate calcium is obtained. (3) And (5) preparing the squid ink polypeptide. For example, the invention of the Chinese patent "a preparation method of squid ink active peptide (CN 110684815A)" the inventor utilizes protease enzymolysis centrifuge to centrifuge, remove squid ink melanin, and obtain the squid ink active peptide. (4) And (5) preparing squid ink polysaccharide. For example, the invention of the Chinese patent "extraction method of squid ink polysaccharide (CN 108084289A)" disclosed in the present invention uses hot water extraction and centrifuge centrifugation techniques to remove squid ink melanin, and uses protein enzymolysis and ethanol precipitation techniques to remove squid ink protein, so as to obtain squid ink polysaccharide.
The squid ink which is a by-product in squid processing is used as a raw material in the patents, so that a high-added-value product is developed, and the squid ink has great market potential. However, the existing squid ink processing and production products are mutual wastes, and when squid ink melanin products are produced, squid ink polysaccharide protein is discharged as wastes; when the squid ink polysaccharide and the squid ink polypeptide are produced, melanin is discharged as waste, and the environmental pollution is increased. The comprehensive utilization and high-valued development of aquatic product processing byproduct resources belongs to the innovative technology of high-efficiency comprehensive utilization of ocean resources encouraged by the state. In recent years, multiple planning policies such as 'national agricultural product processing industry and rural one-two-three industry integrated development planning' (2016-2020) ',' national agriculture modernization planning '(2016-2020)', and 'national fishery development thirteenth five-year planning (2016-2020)', are issued by the country to guide and support the comprehensive utilization and high-value development of aquatic product processing byproduct resources. Therefore, a preparation method capable of comprehensively utilizing melanin, polysaccharide and protein of squid ink is urgently needed to be developed, and the scheme is generated.
Disclosure of Invention
The invention aims to provide a preparation method of a squid ink seasoning, which has mild reaction conditions and controllable quality and is suitable for large-scale production, and the method can fully utilize squid ink, change waste into valuable and develop a squid ink seasoning product with high added value.
In order to solve the technical problem, the technical solution of the invention is as follows:
a preparation method of squid ink seasoning comprises the following steps:
(1) preparation of melanin insoluble substance and polypeptide polysaccharide solution
Removing ink sac membranes from the squid ink sacs, taking out ink, freeze-drying to obtain squid ink powder, putting the squid ink powder into a reaction kettle, adding water and protease which is 1-3% of the weight of the added material of the squid ink for enzymolysis to obtain squid ink enzymolysis liquid, and centrifuging by using a centrifugal machine to obtain squid ink melanin insoluble substances and a squid ink polypeptide polysaccharide solution;
(2) preparing squid ink polypeptide monosaccharide solution
Degrading the squid ink polypeptide polysaccharide solution by using an irradiation technology, adjusting the pH of a solution system to be 6-7, and desalting by electrodialysis to obtain a squid ink polypeptide monosaccharide solution;
(3) preparing squid ink seasoning powder finished product
Adding the melanin insoluble substances and the polypeptide monosaccharide solution into an ultrasonic extraction tank, stirring to obtain a mixed suspension of melanin, polypeptide and monosaccharide, dissolving the suspension by using an ultrasonic cavitation technology, carrying out Maillard reaction after the ultrasonic treatment is finished, removing solid impurities in Maillard reaction liquid by using a centrifugal machine, and then quickly drying clear liquid by using spray drying to obtain a finished product of the squid ink seasoning powder.
In the step (1), the protease used is one or a combination of two of pepsin and acidic protease.
In the step (1), the enzymolysis temperature is 37-55 ℃, the enzymolysis pH value is 1-2, and the enzymolysis time is 2-4 h.
In the step (2), the irradiation source is60Co, the irradiation dose is 1000-3000 kGy.
In the step (2), the electrodialysis membrane is a polyethylene heterogeneous ion exchange membrane, and the electrodialysis flow is less than or equal to 1m3The current is 10-18A.
In the step (3), the ultrasonic cavitation frequency is 50-100KHz, the ultrasonic cavitation power is 1000-4000W, and the ultrasonic cavitation time is 1-3 h.
In the step (3), the Maillard reaction temperature is 80-100 ℃, and the reaction time is 1-3 h.
In the spray drying in the step (3), the air outlet temperature is 60-80 ℃, and the air inlet temperature is 120-160 ℃.
After adopting the scheme, compared with the prior art, the invention has the following advantages:
1. products produced by processing the existing squid ink are mutual wastes, and when melanin products are produced, the squid ink polypeptide polysaccharide is discharged as wastes; when the squid ink polysaccharide and the squid ink polypeptide are produced, the melanin is discharged as waste, so that the cost is increased, and the environmental pollution is increased. The invention utilizes different properties of melanin, polypeptide and sugar in the squid ink to produce the squid ink seasoning, changes waste into valuable and realizes full-value utilization of low-value resources.
2. The squid ink seasoning produced by the invention has high safety, no toxic or side effect, good solubility, and the product comprehensive sensory score is higher than 9 points, can supplement melanin while seasoning, and can be applied to the field of nutritional seasonings.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The invention discloses a preparation method of a squid ink seasoning, as shown in figure 1, the invention comprises the following steps: the squid ink sac is pretreated to obtain squid ink powder, squid ink melanin insoluble substances and squid ink polypeptide polysaccharide solution are prepared by an enzyme extraction and centrifuge separation linkage technology, squid ink polypeptide monosaccharide solution is prepared by an irradiation and electrodialysis technology, and squid ink melanin and squid ink polypeptide monosaccharide solution are prepared to obtain the squid ink seasoning by an ultrasonic cavitation, Maillard reaction, centrifuge separation and spray drying integrated technology.
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
Example 1
A preparation method of squid ink seasoning comprises the following steps:
1. removing ink sac membrane from squid ink sac, taking out ink, and lyophilizing to obtain squid ink powder 10 kg. Putting the squid ink powder into a reaction kettle, adding water, adding 100g of pepsin, controlling the pH value of a reaction system to be 1, the enzymolysis temperature to be 37 ℃, the enzymolysis time to be 4h, and obtaining the squid ink enzymolysis liquid after the enzymolysis reaction is finished. Centrifuging the squid ink enzymolysis liquid by a centrifugal machine to obtain a mixed solution of squid ink melanin insoluble substances and squid ink polypeptide polysaccharide.
The polypeptide polysaccharide can degrade polypeptide monosaccharide by irradiation under acidic condition, and the squid ink polypeptide polysaccharide mixed solution is degraded by irradiation technology, wherein the irradiation source is60Co, the irradiation dose is 1000kGy, the pH value of the mixed solution system is adjusted to 6, the polypeptide monosaccharide solution is in an edible pH range, and after irradiation is finished, the crude squid ink polypeptide monosaccharide solution is obtained. Then electrodialysis desalination, adding the solution into an electrodialysis sample tank to remove inorganic salt in the solution, wherein the electrodialysis membrane is a polyethylene heterogeneous ion exchange membrane, the electrodialysis electrode water tank is 3% sodium chloride solution, and the electrodialysis flow is 0.5m3H, the current is 18A, and after the electrodialysis is finished, the product is obtainedPolypeptide monosaccharide mixed solution.
2. And adding the melanin insoluble substances and the desalted polypeptide monosaccharide mixed solution into an ultrasonic extraction tank, and stirring to obtain a melanin, polypeptide and monosaccharide mixed suspension. And dissolving the suspension by using an ultrasonic cavitation technology, and carrying out ultrasonic reaction for 3 hours under the conditions that the ultrasonic cavitation frequency is 50KHz and the ultrasonic cavitation power is 1000W. After the ultrasonic treatment is finished, carrying out Maillard reaction at the temperature of 80 ℃ for 3 h. And removing solid impurities in the Maillard reaction solution by using a centrifugal machine, quickly drying the clear solution by using spray drying, wherein the air outlet temperature of the drying is 60 ℃, the air inlet temperature is 120 ℃, and the spray drying is finished to obtain the finished product of the squid ink seasoning powder.
Inviting 10 industry personnel to perform sensory evaluation on the color, flavor and aroma of the finished product of the squid ink seasoning powder prepared in the embodiment according to the comprehensive sensory evaluation table in table 1, and adopting a preparation method to calculate the scores and take the average value of the scores to obtain the comprehensive sensory score of 9.03 for the squid ink seasoning. The finished squid ink seasoning powder prepared by the embodiment is dissolved in water to prepare a solution with the mass volume ratio of 30%, and no visible particle impurities exist.
The squid ink seasoning prepared by the embodiment is used for gastric lavage of white mice of Kunming species, the dosage groups are respectively 10 g/kg, 15g/kg, 20 g/kg and 25 g/kg, animals of the dosage groups do not die, abnormal behaviors do not exist, the weight does not obviously increase, and the squid ink seasoning prepared by the embodiment has high safety and no toxic or side effect.
TABLE 1 comprehensive standard table for sense
Example 2
A preparation method of squid ink seasoning comprises the following steps:
1. removing ink sac membrane from squid ink sac, taking out ink, and lyophilizing to obtain squid ink powder 10 kg. Putting the squid ink powder into a reaction kettle, adding water, adding 200g of acid protease, controlling the pH value of a reaction system to be 1.5, the enzymolysis temperature to be 55 ℃, the enzymolysis time to be 3h, and obtaining the squid ink enzymolysis liquid after the enzymolysis reaction is finished. Centrifuging the squid ink enzymolysis liquid by a centrifugal machine to obtain a mixed solution of squid ink melanin insoluble substances and squid ink polypeptide polysaccharide.
2. Degrading the squid ink polypeptide polysaccharide mixed solution by using an irradiation technology, wherein an irradiation source is60Co, the irradiation dose is 2000 kGy. And after the irradiation is finished, adjusting the pH value of the mixed solution system to be 6.5 to obtain a crude squid ink polypeptide monosaccharide solution. Adding the solution into an electrodialysis sample box to remove inorganic salts in the solution, wherein the electrodialysis membrane is a polyethylene heterogeneous ion exchange membrane, the electrodialysis electrode water tank is a 3% sodium chloride solution, and the electrodialysis flow is 0.8m3And/h, controlling the current to be 15A, and obtaining a polypeptide monosaccharide mixed solution after the electrodialysis is finished.
3. And adding the melanin insoluble substances and the desalted polypeptide monosaccharide mixed solution into an ultrasonic extraction tank, and stirring to obtain a melanin, polypeptide and monosaccharide mixed suspension. And dissolving the suspension by using an ultrasonic cavitation technology, and carrying out ultrasonic reaction for 2 hours under the conditions that the ultrasonic cavitation frequency is 80KHz and the ultrasonic cavitation power is 2000W. After the ultrasonic treatment is finished, carrying out Maillard reaction at 90 ℃ for 2 h. And (3) removing solid impurities in the Maillard reaction solution by using a centrifugal machine, quickly drying the clear solution by using spray drying, wherein the air outlet temperature of the drying is 70 ℃, the air inlet temperature is 140 ℃, and after the spray drying is finished, obtaining the finished product of the squid ink seasoning powder.
Inviting 10 industry personnel to perform sensory evaluation on the color, flavor and aroma of the finished squid ink seasoning powder prepared by the embodiment according to the sensory comprehensive scoring standard table in table 1, and adopting a preparation method to calculate the score and take the average value of the score to obtain the comprehensive sensory score of 9.12 for the squid ink seasoning. The finished squid ink seasoning powder prepared by the embodiment is dissolved in water to prepare a solution with the mass volume ratio of 30%, and no visible particle impurities exist.
The squid ink seasoning prepared by the embodiment is used for gastric lavage of white mice of Kunming species, the dosage groups are respectively 10 g/kg, 15g/kg, 20 g/kg and 25 g/kg, animals of the dosage groups do not die, abnormal behaviors do not exist, the weight does not obviously increase, and the squid ink seasoning prepared by the embodiment has high safety and no toxic or side effect.
Example 3
A preparation method of squid ink seasoning comprises the following steps:
1. removing ink sac membrane from squid ink sac, taking out ink, and lyophilizing to obtain squid ink powder 10 kg. Putting the squid ink powder into a reaction kettle, adding water, adding 150g of acid protease and 150g of pepsin, controlling the pH value of a reaction system to be 2, controlling the enzymolysis temperature to be 40 ℃, controlling the enzymolysis time to be 2h, and obtaining the squid ink enzymolysis liquid after the enzymolysis reaction is finished. Centrifuging the squid ink enzymolysis liquid by a centrifugal machine to obtain a mixed solution of squid ink melanin insoluble substances and squid ink polypeptide polysaccharide.
2. Degrading the squid ink polypeptide polysaccharide mixed solution by using an irradiation technology, wherein an irradiation source is60Co, and the irradiation dose is 3000 kGy. And after the irradiation is finished, adjusting the pH value of the mixed solution system to be 7 to obtain a crude squid ink polypeptide monosaccharide solution. Adding the solution into an electrodialysis sample box to remove inorganic salts in the solution, wherein the electrodialysis membrane is a polyethylene heterogeneous ion exchange membrane, the electrodialysis electrode water tank is a 3% sodium chloride solution, and the electrodialysis flow is 0.8m3And/h, controlling the current to be 15A, and obtaining a polypeptide monosaccharide mixed solution after the electrodialysis is finished.
3. And adding the melanin insoluble substances and the desalted polypeptide monosaccharide mixed solution into an ultrasonic extraction tank, and stirring to obtain a melanin, polypeptide and monosaccharide mixed suspension. And dissolving the suspension by using an ultrasonic cavitation technology, and carrying out ultrasonic reaction for 1h under the conditions that the ultrasonic cavitation frequency is 100KHz and the ultrasonic cavitation power is 4000W. After the ultrasonic treatment is finished, carrying out Maillard reaction at the temperature of 100 ℃ for 1 h. And removing solid impurities in the Maillard reaction solution by using a centrifugal machine, quickly drying the clear solution by using spray drying, wherein the air outlet temperature of the drying is 80 ℃, the air inlet temperature is 160 ℃, and after the spray drying is finished, obtaining the finished product of the squid ink seasoning powder.
Inviting 10 industry personnel to perform sensory evaluation on the color, flavor and aroma of the finished squid ink seasoning powder prepared by the embodiment according to the sensory comprehensive scoring standard table in table 1, and calculating the average value by adopting a preparation method to obtain the comprehensive sensory score of 9.15 for the squid ink seasoning. The finished squid ink seasoning powder prepared by the embodiment is dissolved in water to prepare a solution with the mass volume ratio of 30%, and no visible particle impurities exist.
The squid ink seasoning prepared by the embodiment is used for gastric lavage of white mice of Kunming species, the dosage groups are respectively 10 g/kg, 15g/kg, 20 g/kg and 25 g/kg, animals of the dosage groups do not die, abnormal behaviors do not exist, the weight does not obviously increase, and the squid ink seasoning prepared by the embodiment has high safety and no toxic or side effect.
After the scheme is adopted, the squid ink seasoning is prepared by pretreating squid ink sacs to obtain squid ink, preparing squid ink melanin insoluble substances and polypeptide polysaccharide solution by using an enzyme extraction and centrifuge separation linkage technology, degrading the squid ink polypeptide polysaccharide solution by using an irradiation technology to obtain squid ink monosaccharide polypeptide solution, and preparing the squid ink seasoning by using squid ink insoluble melanin and squid ink monosaccharide polypeptide solution as raw materials and using an ultrasonic cavitation, Maillard reaction, centrifuge separation and spray drying integration technology. The method makes full use of the squid ink which is a byproduct in aquatic product processing, changes waste into valuable, improves the utilization rate of marine biological resources, and reduces the environmental protection cost. The squid ink seasoning prepared by the invention has high safety, no toxic or side effect and good dissolubility, can supplement melanin during seasoning, and can be applied to the field of nutritional seasonings.
The above embodiments are not intended to limit the form and style of the present invention, and any suitable changes or modifications made by those skilled in the art should be considered as not departing from the scope of the present invention.
Claims (8)
1. A preparation method of squid ink seasoning comprises the following steps:
(1) preparation of melanin insoluble substance and polypeptide polysaccharide solution
Removing ink sac membranes from the squid ink sacs, taking out ink, freeze-drying to obtain squid ink powder, putting the squid ink powder into a reaction kettle, adding water and protease which is 1-3% of the weight of the added material of the squid ink for enzymolysis to obtain squid ink enzymolysis liquid, and centrifuging by using a centrifugal machine to obtain squid ink melanin insoluble substances and a squid ink polypeptide polysaccharide solution;
(2) preparing squid ink polypeptide monosaccharide solution
Degrading the squid ink polypeptide polysaccharide solution by using an irradiation technology, adjusting the pH of a solution system to be 6-7, and desalting by electrodialysis to obtain a squid ink polypeptide monosaccharide solution;
(3) preparing squid ink seasoning powder finished product
Adding the melanin insoluble substances and the polypeptide monosaccharide solution into an ultrasonic extraction tank, stirring to obtain a mixed suspension of melanin, polypeptide and monosaccharide, dissolving the suspension by using an ultrasonic cavitation technology, carrying out Maillard reaction after the ultrasonic treatment is finished, removing solid impurities in Maillard reaction liquid by using a centrifugal machine, and then quickly drying clear liquid by using spray drying to obtain a finished product of the squid ink seasoning powder.
2. The method for preparing squid ink seasoning as claimed in claim 1, wherein: in the step (1), the protease used is one or the combination of two of pepsin and acid protease.
3. The method for preparing squid ink seasoning as claimed in claim 1 or 2, wherein: in the step (1), the enzymolysis temperature is 37-55 ℃, the enzymolysis pH value is 1-2, and the enzymolysis time is 2-4 h.
4. The method for preparing squid ink seasoning as claimed in claim 1, wherein: in the step (2), the irradiation source is60Co, the irradiation dose is 1000-3000 kGy.
5. The method for preparing squid ink seasoning as claimed in claim 1, wherein: in the step (2), the electrodialysis membrane is a polyethylene heterogeneous ion exchange membrane, and the electrodialysis flow is less than or equal to 1m3The current is 10-18A.
6. The method for preparing squid ink seasoning as claimed in claim 1, wherein: in the step (3), the ultrasonic cavitation frequency is 50-100KHz, the ultrasonic cavitation power is 1000-4000W, and the ultrasonic cavitation time is 1-3 h.
7. The method for preparing squid ink seasoning as claimed in claim 1, wherein: in the step (3), the Maillard reaction temperature is 80-100 ℃, and the reaction time is 1-3 h.
8. The method for preparing squid ink seasoning as claimed in claim 1, wherein: in the spray drying in the step (3), the air outlet temperature is 60-80 ℃, and the air inlet temperature is 120-160 ℃.
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| CN100999616A (en) * | 2006-12-22 | 2007-07-18 | 中国海洋大学 | Preparation process of squid ink black pigment and application thereof |
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| CN108125158A (en) * | 2017-12-28 | 2018-06-08 | 舟山市常青海洋食品有限公司 | A kind of preparation method of inkfish ink powder |
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| CN100999616A (en) * | 2006-12-22 | 2007-07-18 | 中国海洋大学 | Preparation process of squid ink black pigment and application thereof |
| KR20090023750A (en) * | 2007-09-03 | 2009-03-06 | 권찬태 | A health-ful seasoning made of main component of reguid ink and sweeds |
| TW201628513A (en) * | 2015-02-11 | 2016-08-16 | Univ Nat Kaohsiung Marine | Deodorant method for cuttlefish ink sac |
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Application publication date: 20210108 |