CN112586722A - Low-fluorine euphausia superba hoisin sauce and preparation method thereof - Google Patents
Low-fluorine euphausia superba hoisin sauce and preparation method thereof Download PDFInfo
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- CN112586722A CN112586722A CN202011465760.1A CN202011465760A CN112586722A CN 112586722 A CN112586722 A CN 112586722A CN 202011465760 A CN202011465760 A CN 202011465760A CN 112586722 A CN112586722 A CN 112586722A
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- 229910052731 fluorine Inorganic materials 0.000 title claims abstract description 44
- 239000011737 fluorine Substances 0.000 title claims abstract description 44
- 235000015067 sauces Nutrition 0.000 title claims abstract description 33
- 241000239370 Euphausia superba Species 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000239366 Euphausiacea Species 0.000 claims abstract description 90
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 18
- YCKRFDGAMUMZLT-UHFFFAOYSA-N Fluorine atom Chemical compound [F] YCKRFDGAMUMZLT-UHFFFAOYSA-N 0.000 claims abstract description 17
- 241000234282 Allium Species 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 14
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 14
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 14
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 14
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 14
- 235000004611 garlic Nutrition 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 241000237502 Ostreidae Species 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 235000020636 oyster Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 238000009924 canning Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000005457 ice water Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000005070 sampling Methods 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 8
- 241000238557 Decapoda Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 4
- 235000014102 seafood Nutrition 0.000 description 3
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000413 hydrolysate Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012255 calcium oxide Nutrition 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000062645 predators Species 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
Classifications
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
- A22C29/024—Opening, shelling or peeling shellfish
- A22C29/026—Mechanically peeling and shelling shrimps, prawns or other soft-shelled crustaceans
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention discloses a low-fluorine euphausia superba hoisin sauce and a preparation method thereof, wherein the hoisin sauce comprises the following components in parts by weight: 150 parts of antarctic krill, 150 parts of cooked abalone, 50-80 parts of Jinhua ham, 80-100 parts of onion, 30-50 parts of garlic, 10-20 parts of capsicum frutescens, 20-25 parts of dried red pepper, 15-20 parts of white sugar, 20-25 parts of oyster sauce, 35-40 parts of light soy sauce and 20-25 parts of salt. Heating the edible oil to 120-fold temperature, respectively adding crushed onions, garlic, capsicum frutescens and dried red peppers, stirring, then adding euphausia superba, cooked abalone and Jinhua ham, keeping the oil temperature, stirring, then adding white sugar, oyster sauce, light soy sauce and salt once, keeping the oil temperature, continuously stirring, cooling, canning, and sterilizing to obtain a euphausia superba high-value product with low fluorine content, so that the high-value processing of the euphausia superba is realized, the process is simple, and the method is suitable for industrial production.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a low-fluorine euphausia superba hoisin sauce and a preparation method thereof.
Background
Antarctic krill (Euphausia superba) is one of the largest single species of organisms in the south America, has huge fishing resources, is an important food source for high-class predators in the south America and is also an important biological resource for maintaining the balance and stability of the Antarctic ecosystem. Antarctic krill is moderate in nutrition proportion and rich in protein, has 8 essential amino acids required by human body, and the ratio of the essential amino acids to the total amino acids is higher than the standard formulated by FAO/WHO/UNU, and is considered as the final animal protein bank on the earth. Therefore, the development and utilization of antarctic krill are of great significance.
The too high fluorine content is always a bottleneck influencing the processing and utilization of the antarctic krill. Relevant researches show that fluorine in the Antarctic krill is mainly concentrated in the shell of the Antarctic krill, and the content is as high as 3500-4000mg/kg, while the fluorine content in the Antarctic krill is obviously reduced and is 200-300 mg/kg. Fluorine in the antarctic krill can be removed along with the hydrolysate under the condition of quick lime, so most products of the antarctic krill are concentrated in the hydrolysate and the autolyzed products, and the delicious taste and the utilization value of the antarctic krill are greatly reduced.
Disclosure of Invention
In view of the above, the invention aims to provide the low-fluorine antarctic krill hoisin sauce and the preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that:
the low-fluorine antarctic krill hoisin sauce comprises the following raw materials in parts by weight: 150 parts of antarctic krill, 150 parts of cooked abalone, 50-80 parts of Jinhua ham, 80-100 parts of onion, 30-50 parts of garlic, 10-20 parts of capsicum frutescens, 20-25 parts of dried red pepper, 15-20 parts of white sugar, 20-25 parts of oyster sauce, 35-40 parts of light soy sauce and 20-25 parts of salt.
According to some embodiments of the invention, the fluorine content of the low-fluorine antarctic krill hoisin sauce is 30-60 mg/kg.
According to a preferred embodiment of the invention, the fluorine content of the low-fluorine antarctic krill hoisin sauce is 40 mg/kg.
According to some embodiments of the invention, the antarctic krill is obtained by the following preparation method:
(a) selecting: soaking the antarctic krill stored at low temperature in an ice water mixture, thawing under the conditions of running water and stirring at 300rpm, taking out, and sorting the antarctic krill with complete individuals and proper size;
(b) cooking: 200 and 300g of sorted Antarctic krill are taken and cooked in 500mL of boiling water for 10min, fished out and aired at room temperature;
(c) shelling: placing the cooked Antarctic krill in 5000rpm condition, centrifuging for 5min, removing shell, placing in ice water mixture to remove floating Antarctic krill shell, baking the shelled Antarctic krill in 80 deg.C oven until water content is 50%, and placing in sterile sampling bag for storage at 4 deg.C.
The preparation method of any one of the low-fluorine antarctic krill seafood sauce comprises the following steps:
(1) preparing materials: according to the proportion, the euphausia superba, the cooked abalone, the Jinhua ham, the onion, the garlic, the capsicum frutescens and the dried red pepper are smashed in a food processor for standby;
(2) cooking: heating edible oil to 120-;
(3) and (3) sterilization: and cooling the cooked shrimp paste, canning, and sterilizing at 95 ℃ for 30min to obtain the low-fluorine euphausia superba hoisin paste.
Compared with the prior art, the invention has the beneficial effects that:
the fluorine content of the antarctic krill is mainly concentrated on the shell, and the fluorine content of the antarctic krill can be effectively reduced by removing the antarctic krill shell. According to the invention, the cooked antarctic krill is hulled under a certain condition by adopting a centrifugal technology, and meanwhile, the delicate flavor of the antarctic krill is synergistically enhanced by utilizing other seafood flavors, so that the low-fluorine antarctic krill seafood sauce which is a high-value product of the antarctic krill with low fluorine content is obtained, the high-added-value processing of the antarctic krill is realized, the potential high fluorine content in the antarctic krill is effectively processed (the fluorine content in the product is about 40 mg/kg), the preparation process is simple, and the method is suitable for industrial production.
Detailed Description
The present invention will be described in detail with reference to examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that it would be apparent to those skilled in the art that several modifications and improvements can be made without departing from the inventive concept. All falling within the scope of the present invention.
The following examples exemplarily describe a low-fluorine antarctic krill hoisin sauce, which comprises the following raw materials in parts by weight: 150 parts of Antarctic krill, 150 parts of cooked abalone, 50-80 parts of Jinhua ham, 80-100 parts of onion, 30-50 parts of garlic, 10-20 parts of capsicum frutescens, 20-25 parts of dried red pepper, 15-20 parts of white sugar, 20-25 parts of oyster sauce, 35-40 parts of light soy sauce and 20-25 parts of salt, and can be obtained by the following preparation method:
(1) preparing materials: according to the proportion, the euphausia superba, the cooked abalone, the Jinhua ham, the onion, the garlic, the capsicum frutescens and the dried red pepper are smashed in a food processor for standby; (2) cooking: heating edible oil to 120-; (3) and (3) sterilization: and cooling the cooked shrimp paste, canning, and sterilizing at 95 ℃ for 30min to obtain the low-fluorine euphausia superba hoisin paste.
Antarctic krill can be obtained by the following preparation method: (a) selecting: soaking the antarctic krill stored at low temperature in an ice water mixture, thawing under the conditions of running water and stirring at 300rpm, taking out, and sorting the antarctic krill with complete individuals and proper size; (b) cooking: 200 and 300g of sorted Antarctic krill are taken and cooked in 500mL of boiling water for 10min, fished out and aired at room temperature; (c) shelling: placing the cooked Antarctic krill in 5000rpm condition, centrifuging for 5min, removing shell, placing in ice water mixture to remove floating Antarctic krill shell, baking the shelled Antarctic krill in 80 deg.C oven until water content is 50%, and placing in sterile sampling bag for storage at 4 deg.C.
Other starting materials are commercially available unless otherwise specified.
The invention is further illustrated by the following specific examples.
Example 1
Preparing the low-fluorine antarctic krill hoisin sauce by the following steps:
1) soaking the antarctic krill stored at low temperature in an ice water mixture, thawing under the conditions of running water and stirring at 300rpm, taking out after a certain time, and sorting the antarctic krill with complete individuals and proper size;
2) 200 and 300g of Antarctic krill are taken and boiled in 500mL of boiling water for 10min, and then are fished out at room temperature for standby;
3) placing the cooked antarctic krill at 5000rpm, and centrifuging for 5 min;
4) placing the centrifuged antarctic krill in an ice water mixture, removing the floating antarctic krill shells, and placing the antarctic krill without shells in an oven at 80 ℃ for baking until the water content is 50%;
5) putting the baked euphausia superba into a sterile sampling bag, and putting the sterile sampling bag in a refrigerator at 4 ℃ overnight;
6) smashing 100g of antarctic krill, 100g of cooked abalone, 50g of Jinhua ham, 80g of onion, 30g of garlic, 10g of capsicum frutescens and 20g of dried red pepper in a food processor for later use;
7) heating edible oil to 120 ℃, respectively adding smashed onions, garlic, capsicum frutescens and dried red peppers, stirring for 2min, respectively adding Antarctic krill, abalone and Jinhua ham, keeping the oil temperature at 90 ℃, stirring for 2min, then adding 15g of white sugar, 20g of oyster sauce, 35g of light soy sauce and 20g of salt at one time, keeping the oil temperature at 90 ℃, and continuously stirring for 2 min;
8) cooling the cooked shrimp paste, canning, and sterilizing at 95 deg.C for 30 min.
The fluorine content of the low-fluorine antarctic krill hoisin sauce is 30mg/kg through tests.
Example 2
Preparing the low-fluorine antarctic krill hoisin sauce by the following steps:
1) soaking the antarctic krill stored at low temperature in an ice water mixture, thawing under the conditions of running water and stirring at 300rpm, taking out after a certain time, and sorting the antarctic krill with complete individuals and proper size;
2) 200 and 300g of Antarctic krill are taken and boiled in 500mL of boiling water for 10min, and then are fished out at room temperature for standby;
3) placing the cooked antarctic krill at 5000rpm, and centrifuging for 5 min;
4) placing the centrifuged antarctic krill in an ice water mixture, removing the floating antarctic krill shells, and placing the antarctic krill without shells in an oven at 80 ℃ for baking until the water content is 50%;
5) putting the baked euphausia superba into a sterile sampling bag, and putting the sterile sampling bag in a refrigerator at 4 ℃ overnight;
6) smashing 120g of antarctic krill, 120g of cooked abalone, 60g of Jinhua ham, 90g of onion, 40g of garlic, 15g of capsicum frutescens and 22g of dried red pepper in a food processor for later use;
7) heating edible oil to 140 ℃, respectively adding smashed onions, garlic, capsicum frutescens and dried red peppers, stirring for 3min, respectively adding Antarctic krill, abalone and Jinhua ham, keeping the oil temperature at 100 ℃, stirring for 3min, then adding 18g of white sugar, 22g of oyster sauce, 38g of light soy sauce and 22g of salt at one time, keeping the oil temperature at 100 ℃, and continuously stirring for 3 min;
8) cooling the cooked shrimp paste, canning, and sterilizing at 95 deg.C for 30 min.
The fluorine content of the low-fluorine antarctic krill hoisin sauce is 40mg/kg through tests.
Example 3
Preparing the low-fluorine antarctic krill hoisin sauce by the following steps:
1) soaking the antarctic krill stored at low temperature in an ice water mixture, thawing under the conditions of running water and stirring at 300rpm, taking out after a certain time, and sorting the antarctic krill with complete individuals and proper size;
2) 200 and 300g of Antarctic krill are taken and boiled in 500mL of boiling water for 10min, and then are fished out at room temperature for standby;
3) placing the cooked antarctic krill at 5000rpm, and centrifuging for 5 min;
4) placing the centrifuged antarctic krill in an ice water mixture, removing the floating antarctic krill shells, and placing the antarctic krill without shells in an oven at 80 ℃ for baking until the water content is 50%;
5) putting the baked euphausia superba into a sterile sampling bag, and putting the sterile sampling bag in a refrigerator at 4 ℃ overnight;
6) smashing 150g of antarctic krill, 150g of cooked abalone, 80g of Jinhua ham, 100g of onion, 50g of garlic, 20g of capsicum frutescens and 25g of dried red pepper in a food processor for later use;
7) heating edible oil to 150 ℃, respectively adding smashed onions, garlic, capsicum frutescens and dried red peppers, stirring for 5min, respectively adding Antarctic krill, abalone and Jinhua ham, keeping the oil temperature at 100 ℃, stirring for 5min, then adding 20g of white sugar, 25g of oyster sauce, 40g of light soy sauce and 25g of salt at one time, keeping the oil temperature at 100 ℃, and continuously stirring for 5 min;
8) cooling the cooked shrimp paste, canning, and sterilizing at 95 deg.C for 30 min.
The fluorine content of the low-fluorine antarctic krill hoisin sauce is tested to be 60 mg/kg.
The present invention has been described in detail with reference to the embodiments, but the present invention is only a preferred embodiment of the present invention and is not to be construed as limiting the scope of the present invention. All equivalent changes and modifications made within the scope of the present invention shall fall within the scope of the present invention.
Claims (5)
1. The low-fluorine antarctic krill hoisin sauce is characterized by comprising the following raw materials in parts by weight: 150 parts of antarctic krill, 150 parts of cooked abalone, 50-80 parts of Jinhua ham, 80-100 parts of onion, 30-50 parts of garlic, 10-20 parts of capsicum frutescens, 20-25 parts of dried red pepper, 15-20 parts of white sugar, 20-25 parts of oyster sauce, 35-40 parts of light soy sauce and 20-25 parts of salt.
2. The low-fluorine antarctic krill hoisin sauce according to claim 1, wherein the antarctic krill is obtained by the following preparation method:
(a) selecting: soaking the antarctic krill stored at low temperature in an ice water mixture, thawing under the conditions of running water and stirring at 300rpm, taking out, and sorting the antarctic krill with complete individuals and proper size;
(b) cooking: 200 and 300g of sorted Antarctic krill are taken and cooked in 500mL of boiling water for 10min, fished out and aired at room temperature;
(c) shelling: placing the cooked Antarctic krill in 5000rpm condition, centrifuging for 5min, removing shell, placing in ice water mixture to remove floating Antarctic krill shell, baking the shelled Antarctic krill in 80 deg.C oven until water content is 50%, and placing in sterile sampling bag for storage at 4 deg.C.
3. The low-fluorine antarctic krill hoisin sauce according to claim 1 or 2, wherein the fluorine content of the low-fluorine antarctic krill hoisin sauce is 30-60 mg/kg.
4. The low-fluorine antarctic krill hoisin sauce of claim 3, wherein the fluorine content of the low-fluorine antarctic krill hoisin sauce is 40 mg/kg.
5. The method for producing the low-fluorine antarctic krill hoisin sauce as claimed in any one of claims 1 to 4, characterized by comprising the steps of:
(1) preparing materials: according to the proportion, the euphausia superba, the cooked abalone, the Jinhua ham, the onion, the garlic, the capsicum frutescens and the dried red pepper are smashed in a food processor for standby;
(2) cooking: heating edible oil to 120-;
(3) and (3) sterilization: and cooling the cooked shrimp paste, canning, and sterilizing at 95 ℃ for 30min to obtain the low-fluorine euphausia superba hoisin paste.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114431425A (en) * | 2022-01-24 | 2022-05-06 | 大连工业大学 | Perilla-mediated euphausia superba double-protein dried fishy smell covering method |
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| CN101904347A (en) * | 2010-07-13 | 2010-12-08 | 中国水产科学研究院渔业机械仪器研究所 | Method and device for preparing shrimp meat of euphausia superba |
| KR20130122105A (en) * | 2012-04-30 | 2013-11-07 | 부경대학교 산학협력단 | Processing method of accelerated-fermented antarctic krill sauce with a low content of fluoride |
| CN107897857A (en) * | 2017-10-18 | 2018-04-13 | 泰州鼎煊食品有限公司 | A kind of abalone hoisin sauce and preparation method thereof |
| CN108497458A (en) * | 2018-04-09 | 2018-09-07 | 中国水产科学研究院东海水产研究所 | A kind of krill-shellfish meat sauce and preparation method thereof |
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- 2020-12-14 CN CN202011465760.1A patent/CN112586722A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904347A (en) * | 2010-07-13 | 2010-12-08 | 中国水产科学研究院渔业机械仪器研究所 | Method and device for preparing shrimp meat of euphausia superba |
| KR20130122105A (en) * | 2012-04-30 | 2013-11-07 | 부경대학교 산학협력단 | Processing method of accelerated-fermented antarctic krill sauce with a low content of fluoride |
| CN107897857A (en) * | 2017-10-18 | 2018-04-13 | 泰州鼎煊食品有限公司 | A kind of abalone hoisin sauce and preparation method thereof |
| CN108497458A (en) * | 2018-04-09 | 2018-09-07 | 中国水产科学研究院东海水产研究所 | A kind of krill-shellfish meat sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 郑晓伟: "南极磷虾离心脱壳工艺参数的研究", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114431425A (en) * | 2022-01-24 | 2022-05-06 | 大连工业大学 | Perilla-mediated euphausia superba double-protein dried fishy smell covering method |
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