CN112586720A - Squid viscera seasoning soy sauce and preparation method thereof - Google Patents

Squid viscera seasoning soy sauce and preparation method thereof Download PDF

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Publication number
CN112586720A
CN112586720A CN202011452645.0A CN202011452645A CN112586720A CN 112586720 A CN112586720 A CN 112586720A CN 202011452645 A CN202011452645 A CN 202011452645A CN 112586720 A CN112586720 A CN 112586720A
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China
Prior art keywords
squid
soy sauce
product
viscera
preparation
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Pending
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CN202011452645.0A
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Chinese (zh)
Inventor
赵丹丹
胡俊
陈文烜
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Zhejiang Academy of Agricultural Sciences
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Zhejiang Academy of Agricultural Sciences
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Priority to CN202011452645.0A priority Critical patent/CN112586720A/en
Publication of CN112586720A publication Critical patent/CN112586720A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50Soya sauce
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50Molluscs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/24Synthetic spices, flavouring agents or condiments prepared by fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum

Abstract

The invention discloses a squid viscera seasoning soy sauce and a preparation method thereof, and the preparation method comprises the following steps: adding water into squid viscera, and pulping to obtain pulping liquid; adding salt with the weight of 1-3% of the weight of the pulping liquid into the pulping liquid, and uniformly mixing to obtain original pulping liquid; inoculating a fermenting agent into the original slurry, and fermenting at 25-37 deg.C for 3-7 days to obtain a fermentation liquid; mixing the squid skin collagen self-assembly product, whey protein and inulin according to the mass ratio of 1: 1-3, and carrying out glycosylation reaction at 50-70 ℃ and the humidity of 50-70% to obtain a glycosylation reaction product; and adding the glycosylation reaction product into the fermentation liquor, stirring, removing filter residues, and sterilizing to obtain the squid viscera seasoning soy sauce. According to the invention, the glycosylation reaction product can be used for emulsifying fermentation liquor, so that the problem of oil-water separation is well solved, and grease can be more thoroughly separated. In addition, the glycosylation reaction increases the solubility of proteins, which can increase the nitrogen content in soy sauce.

Description

Squid viscera seasoning soy sauce and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a squid viscera seasoning soy sauce and a preparation method thereof.
Background
Soy sauce is a traditional liquid seasoning brewed with beans, wheat and bran. The red brown sauce has the advantages of red brown color, unique sauce fragrance and delicious taste, and is helpful for promoting appetite. The soy sauce is a common seasoning for people to cook at ordinary times, and along with the further improvement of the living standard of substances, people are increasingly unsatisfied with single soy sauce varieties in the market, so that the research and the production of novel soy sauce are more in line with the market demand.
The squid is a marine product which is well liked by people, a large amount of squid viscera and other wastes are usually generated in the processing process of the squid, the squid viscera account for about 15 percent of the weight of the squid, and the squid viscera still contain rich nutrient substances, including more than 10 percent of protein, more than 10 percent of grease, rich mineral substances, melanin and the like. At present, squid viscera are mainly used for producing squid soluble pulp, and the method liquefies the squid viscera by utilizing the autolysis effect of endogenous protease. However, the hydrolysate obtained by autolysis has obvious bitter and astringent taste and fishy smell, has poor product flavor, and cannot be used as food base materials but only feed.
The amino acid composition of the internal organs of the squid is similar to that of the muscles of the squid, the flavor amino acid content is rich, the activity of endogenous protease is very high, and the internal organs of the squid have certain salt tolerance, so that the squid soy sauce brewed by the internal organs of the squid is feasible. Patent document CN102334668A discloses a method for brewing squid soy sauce from squid viscera, which comprises the following steps: (1) taking squid viscera, stirring, and adding salt to obtain a fermented material; (2) keeping the temperature at 20-55 ℃ for fermentation; (3) stirring at regular time during fermentation, continuously separating out upper layer floating oil of fermented mash, and properly supplementing evaporated water; (4) after fermentation is finished, separating the fermentation liquor from the residues to obtain fermentation liquor; (5) and (4) pasteurizing the fermentation liquor and bottling to obtain the squid soy sauce. In this patent document, waste squid viscera generated in squid processing is used as a raw material for preparing soy sauce, so that the squid viscera can be fully utilized, but the content of oil and fat in the squid viscera is high, and after the soy sauce is obtained by fermentation, floating oil needs to be sufficiently separated and removed, if the oil and fat cannot be separated and removed well, not only the flavor quality of the soy sauce is influenced, but also the oil and fat are easy to rancidity along with the prolonging of time, and the adverse effect on the health of a human body is generated.
Disclosure of Invention
The invention provides a preparation method of squid viscera seasoning soy sauce, which makes full use of squid viscera wastes to process and obtain soy sauce with good flavor and quality.
The technical scheme of the invention is as follows: a preparation method of squid viscera seasoning soy sauce comprises the following steps:
(1) adding water into squid viscera, and pulping to obtain pulping liquid;
(2) adding salt with the weight of 1-3% of the weight of the pulping liquid into the pulping liquid, and uniformly mixing to obtain original pulping liquid;
(3) inoculating a fermenting agent into the raw slurry, and fermenting for 3-7 days at 25-37 ℃ to obtain a fermentation liquid;
(4) mixing the squid skin collagen self-assembly product, whey protein and inulin according to the mass ratio of 1: 1-3, and carrying out glycosylation reaction at 50-70 ℃ and the humidity of 50-70% to obtain a glycosylation reaction product; and adding the glycosylation reaction product into the fermentation liquor, stirring, removing filter residues, and sterilizing to obtain the squid viscera seasoning soy sauce.
Preferably, the preparation process of the squid skin collagen self-assembly product in the step (3) comprises the following steps:
(3-1) extracting squid skin collagen from squid skin;
(3-2) extracting squid myofibrillar protein from the squid, and carrying out enzymolysis on the squid myofibrillar protein to obtain a squid myofibrillar protein enzymolysis product;
(3-3) preparing a squid skin collagen acetic acid solution, adding 20-35 mmol/L sodium chloride solution at the temperature of 25-40 ℃ and under the condition of pH 6.0-7.0, and carrying out squid skin collagen self-assembly reaction with a squid myofibrillar protein enzymolysis product to obtain the squid skin collagen self-assembly product.
Preferably, in the step (3-2), a 40mg/mL squid myofibrillar protein acetic acid solution is prepared, 3000U/g of compound protease is added for hydrolysis under the conditions of 50 ℃ and pH 8.0, the proportion of the compound protease is alpha-chymotrypsin, alkaline protease and papain is 1:1:0.5, the reaction is terminated after enzyme deactivation in a boiling water bath for 10min, running water is cooled to room temperature, and the product is stored in a refrigerator at 0 ℃ for later use, so that the squid myofibrillar protein enzymolysis product is obtained.
Preferably, the leaven is obtained by mixing lactobacillus plantarum, staphylococcus squirrel and staphylococcus xylosus.
Preferably, the concentration of the leavening agent is 1 × 108CFU/mL。
Preferably, the mass ratio of the lactobacillus plantarum to the staphylococcus squirrel to the staphylococcus xylosus is 1: 1-3.
Preferably, the inoculation amount of the leavening agent is 1-3% of the mass of the raw slurry.
Preferably, the addition amount of the glycosylation product is 3-5% of the mass of the fermentation liquor.
The invention also provides the squid viscera seasoning soy sauce prepared by the preparation method.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the invention, the squid skin collagen is self-assembled to obtain a squid skin collagen self-assembly product with a compact space structure, and then the squid skin collagen self-assembly product is mixed with lactalbumin and inulin to carry out glycosylation reaction to obtain a glycosylation reaction product. In addition, the glycosylation reaction increases the solubility of proteins, which can increase the nitrogen content in soy sauce.
(2) The fermentation agent adopted in the invention is obtained by mixing lactobacillus plantarum, staphylococcus squirrel and staphylococcus xylosus, and the squid viscera are fermented by the fermentation agent, so that the fermentation and decomposition can be well carried out, the oil content in the soy sauce is reduced, the bitter taste and the fishy smell in squid viscera serous fluid are removed, the biogenic amine is degraded, and the flavor of the soy sauce is further improved.
(3) The squid viscera waste is used as the raw material for preparing the soy sauce, so that the waste resources can be fully utilized, the waste of the resources is avoided, the raw material cost is low, and the processing cost of the soy sauce is greatly reduced.
Detailed Description
The following detailed description of the invention is provided to further clarify the objects, technical solutions and advantages of the present invention.
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Preparation of materials:
1. preparing a squid skin collagen self-assembly product:
1.1 extracting collagen from squid skin
Degreasing squid skin collagen, fully washing to be neutral, adding 0.5M acetic acid (1:10, w/v) and 0.1% (w/v)3000U/mg pepsin for reaction for 24h, centrifuging for 20min at 5000r/min, adding precooled sodium chloride into supernatant for salting out, standing for 4h, centrifuging again to obtain precipitate, repeating salting out operation on the supernatant, dissolving the precipitate with 10 times volume of 0.5M acetic acid, dialyzing, freezing and drying in vacuum, and preserving at-20 ℃ for later use to obtain the squid skin collagen.
1.2 extracting squid myofibrillar protein and obtaining squid myofibrillar protein enzymolysis product
Mincing squid and fish, adding 10 times volume of precooled sodium chloride solution (50mmol/L) for homogenizing, placing in an ice bath for stirring for 30min, filtering by using gauze, centrifuging for 15min at 8000r/min, taking precipitate, adding precooled sodium chloride solution for homogenizing, centrifuging, and circularly cleaning for 3 times to obtain the squid myofibrillar protein.
Preparing 40mg/mL squid myofibrillar protein acetic acid solution, adding 3000U/g of compound protease for hydrolysis under the conditions of 50 ℃ and pH 8.0, inactivating enzyme for 10min in a boiling water bath after the reaction is finished, stopping the reaction, cooling the reaction product to room temperature by running water, and storing the product in a refrigerator at 0 ℃ for later use to obtain the squid myofibrillar protein enzymolysis product.
1.3 Squid skin collagen self-assembly reaction
Preparing a squid skin collagen acetic acid solution, adding 25mmol/L sodium chloride solution at the temperature of 25-40 ℃ and the pH value of 6.0-7.0, and carrying out squid skin collagen self-assembly reaction with a squid myofibrillar protein enzymolysis product to obtain a squid skin collagen self-assembly product.
2. Glycosylation reaction
Mixing the squid skin collagen self-assembly product, the lactalbumin and the inulin according to the mass ratio of 1:2:2, and carrying out glycosylation reaction at 50-70 ℃ and under the humidity of 50-70% to obtain a glycosylation reaction product.
3. Preparation of a fermentation agent
Mixing Lactobacillus plantarum, Staphylococcus squirrel and Staphylococcus xylosus according to a mass ratio of 1:2:3 to obtain a starter, wherein the concentration of the starter is 1 × 108CFU/mL。
4. Raw material preparation
Taking fresh squid viscera, and cleaning for later use.
The preparation process of the soy sauce in this example was as follows:
(1) adding water into squid viscera, and pulping to obtain pulping liquid;
(2) adding salt with the weight of 2% of the weight of the pulping liquid into the pulping liquid, and uniformly mixing to obtain raw pulp;
(3) inoculating a fermenting agent into the original slurry, and fermenting for 5 days at 25-37 ℃ to obtain a fermentation liquid, wherein the inoculation amount of the fermenting agent is 2% of the mass of the original slurry;
(4) and adding the glycosylation reaction product into the fermentation liquor, stirring, removing filter residue, and sterilizing to obtain the squid viscera seasoning soy sauce, wherein the addition amount of the glycosylation product is 4% of the mass of the fermentation liquor.
Example 2
The preparation process of the soy sauce in this example was as follows:
(1) adding water into squid viscera, and pulping to obtain pulping liquid;
(2) adding salt with the weight of 2% of the weight of the pulping liquid into the pulping liquid, and uniformly mixing to obtain raw pulp;
(3) adding Aspergillus oryzae into the stock solution, and fermenting at 25-37 deg.C for 5 days to obtain fermentation liquid, wherein the inoculum size of the starter is 2% of the stock solution;
(4) and adding the glycosylation reaction product into the fermentation liquor, stirring, removing filter residue, and sterilizing to obtain the squid viscera seasoning soy sauce, wherein the addition amount of the glycosylation product is 4% of the mass of the fermentation liquor.
Example 3
The preparation process of the soy sauce in this example was as follows:
(1) adding water into squid viscera, and pulping to obtain pulping liquid;
(2) adding salt with the weight of 2% of the weight of the pulping liquid into the pulping liquid, and uniformly mixing to obtain raw pulp;
(3) adding starter into the stock solution, fermenting at 25-37 deg.C for 5 days, removing residue, pasteurizing to obtain soy sauce, wherein the starter is prepared by mixing Lactobacillus plantarum, Staphylococcus squirrel and Staphylococcus xylosus at a mass ratio of 1:2:3, and the concentration of the starter is 1 × 108CFU/mL, wherein the inoculation amount of the leavening agent is 2% of the mass of the stock solution.
Comparative example 1
The preparation method of the soy sauce in this comparative example was as follows:
(1) adding water into squid viscera, and pulping to obtain pulping liquid;
(2) adding salt with the weight of 2% of the weight of the pulping liquid into the pulping liquid, and uniformly mixing to obtain raw pulp;
(3) adding Aspergillus oryzae as starter into the stock solution, fermenting at 25-37 deg.C for 5 days, removing residue, and pasteurizing to obtain soy sauce, wherein the starter is 2% of the stock solution.
The results of measuring total nitrogen (g/100mL), amino acid nitrogen (g/100mL) and total acid (g/100mL) of the soy sauce products of examples 1 to 3 and comparative example 1 are shown in Table 1.
TABLE 1
The technical contents of the present embodiment are further described by the embodiments only, so as to facilitate the reader to understand more easily, but the embodiments of the present embodiment are not limited thereto, and any technical extension or re-creation performed according to the present embodiment is protected by the present embodiment. The protection scope of the present embodiment is subject to the claims.

Claims (9)

1. A preparation method of squid viscera seasoning soy sauce is characterized by comprising the following steps:
(1) adding water into squid viscera, and pulping to obtain pulping liquid;
(2) adding salt with the weight of 1-3% of the weight of the pulping liquid into the pulping liquid, and uniformly mixing to obtain original pulping liquid;
(3) inoculating a fermenting agent into the raw slurry, and fermenting for 3-7 days at 25-37 ℃ to obtain a fermentation liquid;
(4) mixing the squid skin collagen self-assembly product, whey protein and inulin according to the mass ratio of 1: 1-3, and carrying out glycosylation reaction at 50-70 ℃ and the humidity of 50-70% to obtain a glycosylation reaction product; and adding the glycosylation reaction product into the fermentation liquor, stirring, removing filter residues, and sterilizing to obtain the squid viscera seasoning soy sauce.
2. The method for preparing squid organ seasoning soy sauce according to claim 1, wherein the process for preparing the squid skin collagen self-assembly product in the step (3) comprises:
(3-1) extracting squid skin collagen from squid skin;
(3-2) extracting squid myofibrillar protein from the squid, and carrying out enzymolysis on the squid myofibrillar protein to obtain a squid myofibrillar protein enzymolysis product;
(3-3) preparing a squid skin collagen acetic acid solution, adding 20-35 mmol/L sodium chloride solution at the temperature of 25-40 ℃ and under the condition of pH 6.0-7.0, and carrying out squid skin collagen self-assembly reaction with a squid myofibrillar protein enzymolysis product to obtain the squid skin collagen self-assembly product.
3. The preparation method of squid viscera seasoning soy sauce as claimed in claim 2, characterized in that, in the step (3-2), 40mg/mL squid myofibrillar protein acetic acid solution is prepared, 3000U/g compound protease is added for hydrolysis under the conditions of 50 ℃ and pH 8.0, the proportion of the compound protease is alpha-chymotrypsin, alkaline protease and papain is 1:1:0.5, after the reaction is finished, enzyme is inactivated in boiling water bath for 10min to terminate the reaction, the running water is cooled to room temperature, and the product is stored in a refrigerator at 0 ℃ for later use, so as to obtain squid myofibrillar protein enzymolysis products.
4. A preparation method of a squid viscera seasoning soy sauce as claimed in any one of claims 1 to 3, wherein the leaven is obtained by mixing Lactobacillus plantarum, Staphylococcus squirrel and Staphylococcus xylosus.
5. The method for preparing squid organ seasoning soy sauce according to claim 4, wherein the concentration of the leaven is 1 x 108CFU/mL。
6. The preparation method of the squid viscera seasoning soy sauce as claimed in claim 4, wherein the mass ratio of the lactobacillus plantarum, the staphylococcus squirrel and the staphylococcus xylosus is 1: 1-3.
7. The method for preparing a squid organ seasoning soy sauce according to claim 4, wherein the amount of the starter is 1 to 3% by mass of the raw slurry.
8. The preparation method of squid viscera seasoning soy sauce as claimed in claim 1, characterized in that the addition amount of the glycosylation product is 3-5% of the mass of the fermentation liquor.
9. A squid organ seasoning soy sauce produced by the production method according to any one of claims 1 to 8.
CN202011452645.0A 2020-12-12 2020-12-12 Squid viscera seasoning soy sauce and preparation method thereof Pending CN112586720A (en)

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LU500910A LU500910B1 (en) 2020-12-12 2021-11-25 A kind of squid viscera flavoring sauce and its preparation method

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10215810A (en) * 1997-02-10 1998-08-18 Fumio Takeshima Fish soy sauce
CN1537459A (en) * 2003-04-18 2004-10-20 唐荣昌 Lecithinum emulsified soy sauce, and its prepn. method
CN102334668A (en) * 2011-07-29 2012-02-01 华南农业大学 Method for brewing sleeve-fish sauce by taking sleeve-fish viscus as raw material
CN105541998A (en) * 2015-12-10 2016-05-04 中国海洋大学 Glycosylation method for improving emulsification stability of collagen
CN107259423A (en) * 2017-07-12 2017-10-20 必斐艾食品有限公司 A kind of squid high processing method successively
CN108094939A (en) * 2017-12-14 2018-06-01 浙江海洋大学 A kind of glycosylation modified method of squid fribrillin
CN111317121A (en) * 2020-03-19 2020-06-23 上海爱普食品工业有限公司 Production process for controlling microorganisms of soy sauce powder

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10215810A (en) * 1997-02-10 1998-08-18 Fumio Takeshima Fish soy sauce
CN1537459A (en) * 2003-04-18 2004-10-20 唐荣昌 Lecithinum emulsified soy sauce, and its prepn. method
CN102334668A (en) * 2011-07-29 2012-02-01 华南农业大学 Method for brewing sleeve-fish sauce by taking sleeve-fish viscus as raw material
CN105541998A (en) * 2015-12-10 2016-05-04 中国海洋大学 Glycosylation method for improving emulsification stability of collagen
CN107259423A (en) * 2017-07-12 2017-10-20 必斐艾食品有限公司 A kind of squid high processing method successively
CN108094939A (en) * 2017-12-14 2018-06-01 浙江海洋大学 A kind of glycosylation modified method of squid fribrillin
CN111317121A (en) * 2020-03-19 2020-06-23 上海爱普食品工业有限公司 Production process for controlling microorganisms of soy sauce powder

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