CN113115917A - Method for making quick-frozen fried sea cucumber strips by applying powder-wrapping and slurry-wrapping - Google Patents
Method for making quick-frozen fried sea cucumber strips by applying powder-wrapping and slurry-wrapping Download PDFInfo
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- CN113115917A CN113115917A CN202010029285.7A CN202010029285A CN113115917A CN 113115917 A CN113115917 A CN 113115917A CN 202010029285 A CN202010029285 A CN 202010029285A CN 113115917 A CN113115917 A CN 113115917A
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- 238000000034 method Methods 0.000 title claims abstract description 18
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- 238000000576 coating method Methods 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 40
- 235000013312 flour Nutrition 0.000 claims abstract description 32
- 238000007710 freezing Methods 0.000 claims abstract description 21
- 239000002002 slurry Substances 0.000 claims abstract description 18
- 238000004806 packaging method and process Methods 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims description 13
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- 235000019820 disodium diphosphate Nutrition 0.000 claims description 11
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 11
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
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- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims description 6
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- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
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- 230000008014 freezing Effects 0.000 abstract description 9
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid 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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Abstract
The invention discloses a method for preparing quick-frozen fried sea cucumber strips by coating flour and slurry, which comprises the following steps: a. sea cucumber strips: the width of the sea cucumber strip is 0.5-0.8cm, and the length is 4-6 cm; b. wrapping powder: conveying the sea cucumber strips into a powder wrapping machine through a conveying belt for wrapping, wherein the weight of the wrapped powder is controlled to be 2-3% of the weight of the sea cucumber strips according to the surface area of the sea cucumber; c. wrapping pulp: coating the powder-coated sea cucumber strips with pulp by using a pulp coating machine, wherein the weight of the pulp coating is 15-20% of that of the sea cucumber strips; d. frying: conveying the wrapped sea cucumber strips to a frying machine for frying at the frying temperature of 180 ℃ and 185 ℃ for 30-40 seconds through a conveying belt; e. quick-freezing: carrying out quick-freezing treatment on the fried sea cucumber strips by a single freezer until the central temperature of the sea cucumber strips reaches-18 ℃; f. and (6) packaging. The quick-frozen sea cucumber is fried after being coated with flour and slurry, so that the taste, freshness and nutrient elements of the sea cucumber are not influenced by quick freezing.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of sea cucumber processing, in particular to a method for preparing quick-frozen fried sea cucumber strips by coating flour and slurry.
[ background of the invention ]
The freshness is an important factor of the quality and the price of aquatic products, but the freshness is reduced quickly after death due to high content of water and protein, and the aquatic products are easy to rot and deteriorate. For example, in order to meet the trend that the demand of consumers for the freshness of sea cucumbers is increasing day by day, the existing processing and fresh-keeping technology must be developed, and the original freshness of water products is kept to the utmost extent.
Most of the existing fresh-keeping technologies of the instant sea cucumbers are single quick-frozen products, the form is single, the taste is monotonous, and the increasing demands of the public on the instant sea cucumbers cannot be met; therefore, on the premise of ensuring the freshness of the sea cucumber, how to lock the nutritional ingredients of the sea cucumber and how to prepare the instant sea cucumber with crisp mouthfeel and glutinous mouthfeel is a hot topic of research in the industry.
[ summary of the invention ]
The invention aims to provide a method for preparing quick-frozen fried sea cucumber strips by coating flour and slurry.
In order to solve the technical problems, the invention adopts the technical scheme that: the method comprises the following steps:
a. sea cucumber strips: instant sea cucumber is cut into strips, the width of the sea cucumber strips is 0.5-0.8cm, and the length of the sea cucumber strips is 4-6 cm;
b. wrapping powder: conveying the sea cucumber strips into a powder wrapping machine through a conveying belt for wrapping, wherein the weight of the wrapped powder is controlled to be 2-3% of the weight of the sea cucumber strips according to the surface area of the sea cucumber; the coating amount is controlled to be 2-3% of the weight of the sea cucumber, so that the coating powder can be adhered to the surface of the sea cucumber, and the powder layer is not too thick.
c. Wrapping pulp: coating the powder-coated sea cucumber strips with pulp by using a pulp coating machine, wherein the weight of the pulp coating is 15-20% of that of the sea cucumber strips;
d. frying: conveying the wrapped sea cucumber strips to a frying machine for frying at the frying temperature of 180 ℃ and 185 ℃ for 30-40 seconds through a conveying belt;
e. quick-freezing: the fried sea cucumber strips are subjected to quick-freezing treatment by a single freezing machine;
f. packaging: and packaging by an automatic packaging machine.
Further, the coating powder comprises, by weight, 60-80 parts of wheat flour, 10-20 parts of cassava starch, 1-5 parts of granulated sugar, 1-2 parts of salt, 0.5-1 part of glucose, 0.1-0.5 part of disodium dihydrogen pyrophosphate and 0.1-0.5 part of sodium bicarbonate.
Furthermore, the coating pulp comprises, by weight, 40-60 parts of wheat flour, 30-40 parts of corn flour, 1-5 parts of granulated sugar, 1-2 parts of edible salt, 0.5-1 part of glucose, 0.1-0.5 part of disodium dihydrogen pyrophosphate, 0.1-0.5 part of sodium bicarbonate, 0.01-0.1 part of capsanthin and 200 parts of ice water.
The wheat flour provides a main material for wrapping the flour and the flour-wrapped slurry, and the wheat flour with proper gluten content can hold gas generated when the flour-wrapped slurry is wrapped and fried, so that the wheat flour is a basic raw material for providing a wrapped taste. The cassava starch provides a main body material for wrapping the flour and the pulp, and the starch is puffed in the frying process, so that the wrapped crispy taste can be provided. The glucose rapidly generates caramelization reaction in the frying and heating process, and provides good color of the coating. Disodium dihydrogen pyrophosphate and sodium bicarbonate are used as swelling agents, so that the composite coating powder is heated and decomposed in the frying process to generate gas and form a compact porous tissue, and the coating layer has a crisp taste. Granulated sugar and edible salt are used as seasonings, so that the product tastes richer. Capsanthin mainly provides the color of the coating paste.
Compared with the prior art, the invention has the beneficial effects that:
1. by utilizing the process of wrapping powder and wrapping slurry, the oil wrapping layers of the fried sea cucumber strips are tightly bonded without shelling, so that a good sealing and fresh-keeping effect is achieved, and the nutrient elements of the sea cucumber are kept from being left; the process is simple, the product quality is stable, and the production efficiency is high; the powder-coated slurry-coated fried sea cucumber strip is golden in appearance and color and crisp in taste.
2. The coating of the aquatic products can be solidified by frying, particularly, the oil is used as an emulsifier, so that the aquatic products in the coating can be better sealed, and the freshness of the aquatic products can be kept.
3. Coating powder and coating pulp are used as freezing and fresh-keeping components; the coating layer is directly contacted with aquatic products and coated on the surfaces of aquatic product materials, and has the following functions: the wrapping powder can absorb the moisture on the surface of the matrix and provide the adhesive force between the surface of the matrix material and the edible film layer so as to prevent the matrix food from being separated from the edible film layer and further keep the freshness of the aquatic products. Secondly, the coating layer can improve the stability, viscosity and brittleness of the coating, reduce the oil content of the product and the like.
4. The combination of the coating and the coating syrup can ultimately be prepared into a product having selected taste, color, odor and texture characteristics for optimal consumer palatability.
5. The quick-frozen sea cucumber is fried after being coated with flour and slurry, so that the taste, freshness and nutrient elements of the sea cucumber are not influenced by quick freezing.
[ detailed description ] embodiments
The present invention will now be described in detail with reference to specific examples, which are provided for illustration only and are not intended to be limiting.
Example 1:
the invention relates to a method for preparing quick-frozen fried sea cucumber strips by coating flour and slurry, which comprises the following steps:
a. sea cucumber strips: instant sea cucumber is cut into strips, the width of the sea cucumber strips is 0.5cm, and the length of the sea cucumber strips is 5 cm;
b. wrapping powder: conveying the sea cucumber strips into a powder wrapping machine through a conveying belt for wrapping, wherein the weight of the wrapped powder is controlled to be 2% of the weight of the sea cucumber strips according to the surface area of the sea cucumber;
c. wrapping pulp: coating the powder-coated sea cucumber strips with pulp by using a pulp coating machine, wherein the weight of the pulp coating is 15% of that of the sea cucumber strips; d. Frying: conveying the wrapped sea cucumber strips to a frying machine through a conveying belt for frying, wherein the frying temperature is 180 ℃, and the frying time is 30 seconds;
e. quick-freezing: the fried sea cucumber strips are subjected to quick-freezing treatment by a single freezing machine;
f. packaging: and packaging by an automatic packaging machine.
The coating powder comprises, by weight, 60 parts of wheat flour, 10 parts of cassava starch, 5 parts of granulated sugar, 1 part of salt, 0.5 part of glucose, 0.1 part of disodium dihydrogen pyrophosphate and 0.1 part of sodium bicarbonate, wherein each part is 1 kg. The coating pulp comprises, by weight, 40 parts of wheat flour, 35 parts of corn flour, 1 part of granulated sugar, 1.5 parts of edible salt, 0.5 part of glucose, 0.5 part of disodium dihydrogen pyrophosphate, 0.1 part of sodium bicarbonate, 0.1 part of capsanthin and 100 parts of ice water, wherein each part is 1 kg.
Example 2: (finishing when finalizing I)
The invention relates to a method for preparing quick-frozen fried sea cucumber strips by coating flour and slurry, which comprises the following steps:
a. sea cucumber strips: instant sea cucumber is cut into strips, the width of the sea cucumber strips is 0.6cm, and the length of the sea cucumber strips is 4 cm;
b. wrapping powder: conveying the sea cucumber strips into a powder wrapping machine through a conveying belt for wrapping, wherein the weight of the wrapped powder is controlled to be 2% of the weight of the sea cucumber strips according to the surface area of the sea cucumber;
c. wrapping pulp: coating the powder-coated sea cucumber strips with pulp by using a pulp coating machine, wherein the weight of the pulp coating is 18% of that of the sea cucumber strips; d. Frying: conveying the wrapped sea cucumber strips to a frying machine through a conveying belt for frying, wherein the frying temperature is 183 ℃, and the frying time is 40 seconds;
e. quick-freezing: the fried sea cucumber strips are subjected to quick-freezing treatment by a single freezing machine;
f. packaging: and packaging by an automatic packaging machine.
The coating powder comprises, by weight, 80 parts of wheat flour, 20 parts of tapioca starch, 1 part of granulated sugar, 2 parts of salt, 1 part of glucose, 0.3 part of disodium dihydrogen pyrophosphate and 0.3 part of sodium bicarbonate, wherein each part is 1 kg. The coating pulp comprises, by weight, 50 parts of wheat flour, 30 parts of corn flour, 5 parts of granulated sugar, 1 part of edible salt, 1 part of glucose, 0.3 part of disodium dihydrogen pyrophosphate, 0.3 part of sodium bicarbonate, 0.05 part of capsanthin and 150 parts of ice water, wherein each part is 1 kilogram.
Example 3: (finishing when finalizing I)
The invention relates to a method for preparing quick-frozen fried sea cucumber strips by coating flour and slurry, which comprises the following steps:
a. sea cucumber strips: instant sea cucumber is cut into strips, the width of the sea cucumber strips is 0.8cm, and the length of the sea cucumber strips is 6 cm;
b. wrapping powder: conveying the sea cucumber strips into a powder wrapping machine through a conveying belt for wrapping, wherein the weight of the wrapped powder is controlled to be 3% of the weight of the sea cucumber strips according to the surface area of the sea cucumber;
c. wrapping pulp: coating the powder-coated sea cucumber strips with pulp by using a pulp coating machine, wherein the weight of the pulp coating is 20% of that of the sea cucumber strips; d. Frying: conveying the wrapped sea cucumber strips to a frying machine through a conveying belt for frying, wherein the frying temperature is 185 ℃, and the frying time is 35 seconds;
e. quick-freezing: the fried sea cucumber strips are subjected to quick-freezing treatment by a single freezing machine;
f. packaging: and packaging by an automatic packaging machine.
The coating powder comprises, by weight, 70 parts of wheat flour, 15 parts of tapioca starch, 3 parts of granulated sugar, 1 part of salt, 1 part of glucose, 0.5 part of disodium dihydrogen pyrophosphate and 0.5 part of sodium bicarbonate, wherein each part is 1 kg. The coating pulp comprises, by weight, 60 parts of wheat flour, 40 parts of corn flour, 3 parts of granulated sugar, 2 parts of edible salt, 0.8 part of glucose, 0.1 part of disodium dihydrogen pyrophosphate, 0.5 part of sodium bicarbonate, 0.01 part of capsanthin and 200 parts of ice water, wherein each part is 1 kg.
Compared with the prior art, the invention has the beneficial effects that:
1. by utilizing the process of wrapping powder and wrapping slurry, the oil wrapping layers of the fried sea cucumber strips are tightly bonded without shelling, so that a good sealing and fresh-keeping effect is achieved, and the nutrient elements of the sea cucumber are kept from being left; the process is simple, the product quality is stable, and the production efficiency is high; the powder-coated slurry-coated fried sea cucumber strip is golden in appearance and color and crisp in taste.
2. The coating of the aquatic products can be solidified by frying, particularly, the oil is used as an emulsifier, so that the aquatic products in the coating can be better sealed, and the freshness of the aquatic products can be kept.
3. Coating powder and coating pulp are used as freezing and fresh-keeping components; the coating layer is directly contacted with aquatic products and coated on the surfaces of aquatic product materials, and has the following functions: the wrapping powder can absorb the moisture on the surface of the matrix and provide the adhesive force between the surface of the matrix material and the edible film layer so as to prevent the matrix food from being separated from the edible film layer and further keep the freshness of the aquatic products. Secondly, the coating layer can improve the stability, viscosity and brittleness of the coating, reduce the oil content of the product and the like.
4. The combination of the coating and the coating syrup can ultimately be prepared into a product having selected taste, color, odor and texture characteristics for optimal consumer palatability.
5. The quick-frozen sea cucumber is fried after being coated with flour and slurry, so that the taste, freshness and nutrient elements of the sea cucumber are not influenced by quick freezing.
The foregoing is for the purpose of illustrating the invention only and various simple changes and modifications within the spirit of the invention made by those skilled in the art should fall within the scope of the invention.
Claims (3)
1. A method for preparing quick-frozen fried sea cucumber strips by coating flour and slurry is characterized by comprising the following steps:
a. sea cucumber strips: instant sea cucumber is cut into strips, the width of the sea cucumber strips is 0.5-0.8cm, and the length of the sea cucumber strips is 4-6 cm;
b. wrapping powder: conveying the sea cucumber strips into a powder wrapping machine through a conveying belt for wrapping, wherein the weight of the wrapped powder is controlled to be 2-3% of the weight of the sea cucumber strips according to the surface area of the sea cucumber;
c. wrapping pulp: coating the powder-coated sea cucumber strips with pulp by using a pulp coating machine, wherein the weight of the pulp coating is 15-20% of that of the sea cucumber strips;
d. frying: conveying the wrapped sea cucumber strips to a frying machine for frying at the frying temperature of 180 ℃ and 185 ℃ for 30-40 seconds through a conveying belt;
e. quick-freezing: carrying out quick-freezing treatment on the fried sea cucumber strips by a single freezer until the central temperature of the sea cucumber strips reaches-18 ℃;
f. packaging: and packaging by an automatic packaging machine.
2. The method for preparing the quick-frozen fried sea cucumber strips coated with flour and slurry according to claim 1, which is characterized by comprising the following steps: the wrapping powder comprises the following components in parts by weight,
60-80 parts of wheat flour, 10-20 parts of cassava starch, 1-5 parts of granulated sugar, 1-2 parts of salt, 0.5-1 part of glucose, 0.1-0.5 part of disodium dihydrogen pyrophosphate and 0.1-0.5 part of sodium bicarbonate.
3. The method for preparing the quick-frozen fried sea cucumber strips coated with flour and slurry according to claim 1, which is characterized by comprising the following steps: the wrapping pulp consists of the following components in percentage by weight,
40-60 parts of wheat flour, 30-40 parts of corn flour, 1-5 parts of granulated sugar, 1-2 parts of edible salt, 0.5-1 part of glucose, 0.1-0.5 part of disodium dihydrogen pyrophosphate, 0.1-0.5 part of sodium bicarbonate, 0.01-0.1 part of capsanthin and 100 parts of ice water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010029285.7A CN113115917A (en) | 2020-01-13 | 2020-01-13 | Method for making quick-frozen fried sea cucumber strips by applying powder-wrapping and slurry-wrapping |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010029285.7A CN113115917A (en) | 2020-01-13 | 2020-01-13 | Method for making quick-frozen fried sea cucumber strips by applying powder-wrapping and slurry-wrapping |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5450873B1 (en) * | 2013-07-29 | 2014-03-26 | 株式会社大冷 | Method of manufacturing frozen fried food for facility cooking and frozen fried food for facility cooking |
| CN104126843A (en) * | 2014-07-23 | 2014-11-05 | 盐城工学院 | Refrigerating and refreshing method for aquatic products |
| CN105639452A (en) * | 2016-01-27 | 2016-06-08 | 于明仁 | Sea cucumber strip making method |
| CN109090432A (en) * | 2018-07-12 | 2018-12-28 | 苏州闻达食品配料有限公司 | A kind of gold crackling wraps up in powder and its application method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5450873B1 (en) * | 2013-07-29 | 2014-03-26 | 株式会社大冷 | Method of manufacturing frozen fried food for facility cooking and frozen fried food for facility cooking |
| CN104126843A (en) * | 2014-07-23 | 2014-11-05 | 盐城工学院 | Refrigerating and refreshing method for aquatic products |
| CN105639452A (en) * | 2016-01-27 | 2016-06-08 | 于明仁 | Sea cucumber strip making method |
| CN109090432A (en) * | 2018-07-12 | 2018-12-28 | 苏州闻达食品配料有限公司 | A kind of gold crackling wraps up in powder and its application method |
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Application publication date: 20210716 |