CN114271452A - Manufacturing method of air-dried tuna - Google Patents
Manufacturing method of air-dried tuna Download PDFInfo
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- CN114271452A CN114271452A CN202111665852.9A CN202111665852A CN114271452A CN 114271452 A CN114271452 A CN 114271452A CN 202111665852 A CN202111665852 A CN 202111665852A CN 114271452 A CN114271452 A CN 114271452A
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- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 24
- 238000005554 pickling Methods 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims description 99
- 235000020995 raw meat Nutrition 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000007605 air drying Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 240000008574 Capsicum frutescens Species 0.000 claims description 7
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 7
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 7
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 7
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 7
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 7
- 229940093503 ethyl maltol Drugs 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000015090 marinades Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000021092 sugar substitutes Nutrition 0.000 claims description 7
- 239000003765 sweetening agent Substances 0.000 claims description 7
- 239000004386 Erythritol Substances 0.000 claims description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical group OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 4
- 229940009714 erythritol Drugs 0.000 claims description 4
- 235000019414 erythritol Nutrition 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 238000002360 preparation method Methods 0.000 abstract description 8
- 241000251468 Actinopterygii Species 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 3
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- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
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- 241000234314 Zingiber Species 0.000 description 5
- 238000001514 detection method Methods 0.000 description 2
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- 244000061176 Nicotiana tabacum Species 0.000 description 1
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- 238000010923 batch production Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a method for making air-dried tuna jerky. Compared with the prior art, the invention has the following beneficial effects: (1) according to the preparation method of the air-dried tuna, high-quality fish is selected as a raw material, and the steps of cutting, slitting, pickling, cutting into pieces and baking are matched, so that on one hand, the integrity of the fish is ensured, and on the other hand, the characteristics of low fat, low sugar and high nutritive value of the fish are also kept; (2) the dried tuna prepared by the method meets the indexes of sense, moisture, heavy metal, bacterial colony and the like, and can meet various standards of sense, nutrition and sanitation.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of air-dried tuna.
Background
Tuna is a large ocean-going important commodity edible fish. The tuna meat has low fat, low sugar, and high nutritive value, and contains high-quality protein and DHA. The tuna meat is fragile, inconvenient to make in large blocks and large batches, high in cost in small-batch production, and not beneficial to industrial development. There is therefore a need for a better process which preserves the nutrients of tuna and reduces the production costs.
In view of this, this patent is filed.
Disclosure of Invention
In order to overcome the defects of the prior art, the dried tuna product is formed by pickling and baking high-quality raw materials and natural ingredients, vacuum packaging and sterilizing, and has the advantages of high nutritional value, convenience in carrying, chewy meat quality and delicious taste. The detection proves that the requirements of GB10136-2015 and SC/T3302-.
The invention aims to provide a method for making air-dried tuna.
According to the specific embodiment of the invention, the method for making the air-dried tuna comprises the following steps:
(1) selecting raw meat: adopting frozen standard tuna meat as raw material meat;
(2) unfreezing: unfreezing the raw meat selected in the step (1) at 10-15 ℃ for 12-20h, and then sequentially cleaning the raw meat with saline water and clear water to obtain unfrozen meat;
(3) and (3) dividing: cutting the unfrozen meat obtained in the step (2) into strip-shaped meat with the width of 1-3cm and the thickness of 1.0-2.0 cm;
(4) pickling: uniformly stirring the strip-shaped meat obtained in the step (3) with a pickling material, and pickling at normal temperature for 12-14 h to obtain pickled meat;
(5) air drying: naturally air-drying the pickled meat obtained in the step (4) at the temperature of 12-16 ℃ for 4-8h to obtain air-dried meat;
(6) cutting into blocks: cutting the air-dried meat obtained in the step (5) into pieces with the length of 8-10cm to obtain blocky meat;
(7) baking: drying the block meat obtained in the step (6) at 45-60 ℃ for 0.5-2.0h, and then drying at 65-75 ℃ for 0.5-2.0h to obtain the roasted meat;
(8) and (3) sterilization: and (4) packaging the baked meat obtained in the step (7) in vacuum, and sterilizing in a water bath at 110 ℃ for 10-20min to obtain the dried tuna.
According to the specific embodiment of the invention, the method for making the air-dried tuna comprises the following steps:
(1) selecting raw meat: tuna meat meeting the GB/T18109-2011 standard is used as raw meat; (raw meat source: Shandong province Zhonglu Yuanyang (tobacco station) food Co., Ltd.)
(2) Unfreezing: unfreezing the raw meat selected in the step (1) for 16 hours at 12 ℃, and sequentially cleaning the raw meat with saline water and clear water to obtain unfrozen meat;
(3) and (3) dividing: cutting the unfrozen meat obtained in the step (2) into strip-shaped meat with the width of 2cm and the thickness of 1.3 cm;
(4) pickling: uniformly stirring the strip-shaped meat obtained in the step (3) with a pickling material (manually), and pickling at normal temperature for 12-14 h to obtain pickled meat;
(5) air drying: naturally air-drying the pickled meat obtained in the step (4) at the temperature of 12-16 ℃ for 6 hours to obtain air-dried meat;
(6) cutting into blocks: cutting the air-dried meat obtained in the step (5) into 9cm long blocks to obtain blocky meat;
(7) baking: drying the block-shaped meat obtained in the step (6) at 50 ℃ for 1h, and then drying at 70 ℃ for 1h to obtain the roasted meat;
(8) and (3) sterilization: and (4) packaging the baked meat obtained in the step (7) in vacuum, and sterilizing the baked meat in water bath at 110 ℃ for 15 minutes to obtain the dried tuna.
According to the preparation method of the air-dried tuna jerky, which is a specific embodiment of the invention, the marinade in the step (4) is prepared by mixing the following components in percentage by mass: 1-5 parts of salt, 1-5 parts of monosodium glutamate, 20-40 parts of cooking wine, 5-15 parts of hot pepper, 1-5 parts of spice, 1-5 parts of sugar substitute, 0.1-0.5 part of ethyl maltol and 0.1-0.5 part of disodium 5' -ribonucleotide.
According to the preparation method of the air-dried tuna jerky, which is a specific embodiment of the invention, the marinade in the step (4) is prepared by mixing the following components in percentage by mass: 4 parts of salt, 1.2 parts of monosodium glutamate, 30 parts of cooking wine, 10 parts of hot pepper, 4 parts of spices, 3 parts of sugar substitutes, 0.2 part of ethyl maltol and 0.2 part of disodium 5' -ribonucleotide.
According to the specific embodiment of the invention, the preparation method of the air-dried tuna jerky comprises the following steps of mixing the following components in percentage by mass: 0.5-2.0 parts of white pepper, 1-5 parts of onion juice and 0.5-2.0 parts of ginger juice.
According to the specific embodiment of the invention, the preparation method of the air-dried tuna jerky comprises the following steps of mixing the following components in percentage by mass: 1 part of white pepper, 2 parts of onion juice and 1 part of ginger juice.
According to the preparation method of the air-dried tuna, the sugar substitute is erythritol.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the preparation method of the air-dried tuna, high-quality fish is selected as a raw material, and the steps of cutting, slicing, pickling and baking are matched, so that on one hand, the integrity of the fish is ensured, and on the other hand, the characteristics of low fat, low sugar and high nutritive value of the fish are also kept;
(2) the dried tuna prepared by the method meets the requirements of GB10136-2015 and SC/T3302-.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The raw materials used in the present invention are available from ordinary commercial sources, and are not particularly limited herein.
Example 1
The embodiment provides a method for making air-dried tuna, which comprises the following steps:
(1) selecting raw meat: tuna meat meeting the GB/T18109-2011 standard is used as raw meat;
(2) unfreezing: unfreezing the raw meat selected in the step (1) for 12 hours at 10 ℃, and sequentially cleaning the raw meat with saline water and clear water to obtain unfrozen meat;
(3) and (3) dividing: cutting the unfrozen meat obtained in the step (2) into strip-shaped meat with the width of 1cm and the thickness of 1.0 cm;
(4) pickling: uniformly stirring the strip-shaped meat obtained in the step (3) with a pickling material, and pickling at normal temperature for 12 hours to obtain pickled meat; the marinade in the step (4) is prepared by mixing the following components in percentage by mass: 1 part of salt, 1 part of monosodium glutamate, 20 parts of cooking wine, 5 parts of hot pepper, 1 part of spice, 1 part of erythritol, 0.1 part of ethyl maltol and 0.1 part of disodium 5' -ribonucleotide; the spice is prepared by mixing the following components in percentage by mass: 0.5 part of white pepper, 1 part of onion juice and 0.5 part of ginger juice;
(5) air drying: naturally air-drying the pickled meat obtained in the step (4) for 4 hours at the temperature of 12 ℃ to obtain air-dried meat;
(6) cutting into blocks: cutting the air-dried meat obtained in the step (5) into pieces with the length of 8cm to obtain blocky meat;
(7) baking: drying the block-shaped meat obtained in the step (6) at 45 ℃ for 0.5h, and then drying at 65 ℃ for 0.5h to obtain roasted meat;
(8) and (3) sterilization: and (4) packaging the baked meat obtained in the step (7) in vacuum, and sterilizing in a water bath at 110 ℃ for 10 minutes to obtain the dried tuna.
Example 2
The embodiment provides a method for making air-dried tuna, which comprises the following steps:
(1) selecting raw meat: tuna meat meeting the GB/T18109-2011 standard is used as raw meat;
(2) unfreezing: unfreezing the raw meat selected in the step (1) for 20 hours at 15 ℃, and sequentially cleaning the raw meat with saline water and clear water to obtain unfrozen meat;
(3) and (3) dividing: cutting the unfrozen meat obtained in the step (2) into strip-shaped meat with the width of 3cm and the thickness of 2.0 cm;
(4) pickling: uniformly stirring the strip-shaped meat obtained in the step (3) with a pickling material, and pickling at normal temperature for 14h to obtain pickled meat; the marinade in the step (4) is prepared by mixing the following components in percentage by mass: 5 parts of salt, 5 parts of monosodium glutamate, 40 parts of cooking wine, 15 parts of hot pepper, 5 parts of spice, 5 parts of erythritol, 0.5 part of ethyl maltol and 0.5 part of disodium 5' -ribonucleotide; the spice is prepared by mixing the following components in percentage by mass: 2.0 parts of white pepper, 5 parts of onion juice and 2.0 parts of ginger juice;
(5) air drying: naturally air-drying the pickled meat obtained in the step (4) at 16 ℃ for 8 hours to obtain air-dried meat;
(6) cutting into blocks: cutting the air-dried meat obtained in the step (5) into blocks with the length of 10cm to obtain blocky meat;
(7) baking: drying the block-shaped meat obtained in the step (6) at 60 ℃ for 2.0h, and then drying at 75 ℃ for 2.0h to obtain roasted meat;
(8) and (3) sterilization: and (4) packaging the baked meat obtained in the step (7) in vacuum, and sterilizing the packaged baked meat in water bath at the temperature of 110 ℃ for 20 minutes to obtain the dried tuna.
Example 3
The embodiment provides a method for making air-dried tuna, which comprises the following steps:
(1) selecting raw meat: tuna meat meeting the GB/T18109-2011 standard is used as raw meat;
(2) unfreezing: unfreezing the raw meat selected in the step (1) for 16 hours at 12 ℃, and sequentially cleaning the raw meat with saline water and clear water to obtain unfrozen meat;
(3) and (3) dividing: cutting the unfrozen meat obtained in the step (2) into strip-shaped meat with the width of 2cm and the thickness of 1.3 cm;
(4) pickling: uniformly stirring the strip-shaped meat obtained in the step (3) with a pickling material, and pickling at normal temperature for 13h to obtain pickled meat; the marinade in the step (4) is prepared by mixing the following components in percentage by mass: 4 parts of salt, 1.2 parts of monosodium glutamate, 30 parts of cooking wine, 10 parts of hot pepper, 4 parts of spices, 3 parts of sugar substitutes, 0.2 part of ethyl maltol and 0.2 part of disodium 5' -ribonucleotide; the spice is prepared by mixing the following components in percentage by mass: 1 part of white pepper, 2 parts of onion juice and 1 part of ginger juice;
(5) air drying: naturally air-drying the pickled meat obtained in the step (4) at 14 ℃ for 6 hours to obtain air-dried meat;
(6) cutting into blocks: cutting the air-dried meat obtained in the step (5) into 9cm long blocks to obtain blocky meat;
(7) baking: drying the block-shaped meat obtained in the step (6) at 50 ℃ for 1h, and then drying at 70 ℃ for 1h to obtain the roasted meat;
(8) and (3) sterilization: and (4) packaging the baked meat obtained in the step (7) in vacuum, and sterilizing the baked meat in water bath at 110 ℃ for 15 minutes to obtain the dried tuna.
Performance test
The test method comprises the following steps: dried tuna prepared according to the method of example 3 was tested according to GB10136-2015 and SC/T3302-:
TABLE 1 dried tuna index detection report
As can be seen from Table 1, the product prepared by the method has qualified indexes, and all the indexes meet the standards of GB10136-2015 and SC/T3302-.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (7)
1. The manufacturing method of the air-dried tuna is characterized by comprising the following steps:
(1) selecting raw meat: adopting frozen tuna meat as raw material meat;
(2) unfreezing: unfreezing the raw meat selected in the step (1) at the temperature of 10-15 ℃ for 12-20h, and then sequentially cleaning the raw meat with saline water and clear water to obtain unfrozen meat;
(3) and (3) dividing: cutting the unfrozen meat obtained in the step (2) into strip-shaped meat with the width of 1cm-3cm and the thickness of 1.0cm-2.0 cm;
(4) pickling: uniformly stirring the strip-shaped meat obtained in the step (3) with a pickling material, and pickling at normal temperature for 12-14 h to obtain pickled meat;
(5) air drying: naturally air-drying the pickled meat obtained in the step (4) at the temperature of 12-16 ℃ for 4-8h to obtain air-dried meat;
(6) cutting into blocks: cutting the air-dried meat obtained in the step (5) into blocks with the length of 8-10cm to obtain blocky meat;
(7) baking: drying the block-shaped meat obtained in the step (6) at 45-60 ℃ for 0.5-2.0h, and then drying at 65-75 ℃ for 0.5-2.0h to obtain the roasted meat;
(8) and (3) sterilization: and (4) packaging the baked meat obtained in the step (7) in vacuum, and sterilizing in a water bath at 110 ℃ for 10-20min to obtain the dried tuna.
2. A method of making an air dried tuna according to claim 1, comprising the steps of:
(1) selecting raw meat: tuna meat meeting the GB/T18109-2011 standard is used as raw meat;
(2) unfreezing: unfreezing the raw meat selected in the step (1) for 16 hours at 12 ℃, and then sequentially cleaning the raw meat with saline water and clear water to obtain unfrozen meat;
(3) and (3) dividing: cutting the unfrozen meat obtained in the step (2) into strip-shaped meat with the width of 2cm and the thickness of 1.3 cm;
(4) pickling: uniformly stirring the strip-shaped meat obtained in the step (3) with a pickling material, and pickling at normal temperature for 13h to obtain pickled meat;
(5) air drying: naturally air-drying the pickled meat obtained in the step (4) at 14 ℃ for 6 hours to obtain air-dried meat;
(6) cutting into blocks: cutting the air-dried meat obtained in the step (5) into 9cm long blocks to obtain blocky meat;
(7) baking: drying the block-shaped meat obtained in the step (6) at 50 ℃ for 1h, and then drying at 70 ℃ for 1h to obtain the roasted meat;
(8) and (3) sterilization: and (4) packaging the baked meat obtained in the step (7) in vacuum, and sterilizing in a water bath at 110 ℃ for 15min to obtain the dried tuna.
3. The method for making the air-dried tuna according to claim 1, wherein the marinade in the step (4) is prepared by mixing the following components in percentage by mass: 1-5 parts of salt, 1-5 parts of monosodium glutamate, 20-40 parts of cooking wine, 5-15 parts of hot pepper, 1-5 parts of spice, 1-5 parts of sugar substitute, 0.1-0.5 part of ethyl maltol and 0.1-0.5 part of disodium 5' -ribonucleotide.
4. The method for making the air-dried tuna according to claim 2, wherein the marinade in the step (4) is prepared by mixing the following components in percentage by mass: 4 parts of salt, 1.2 parts of monosodium glutamate, 30 parts of cooking wine, 10 parts of hot pepper, 4 parts of spices, 3 parts of sugar substitutes, 0.2 part of ethyl maltol and 0.2 part of disodium 5' -ribonucleotide.
5. The method for making the air-dried tuna jerky according to claim 2, wherein the spices are mixed by the following components in mass proportion: 0.5-2.0 parts of white pepper, 1-5 parts of onion juice and 0.5-2.0 parts of ginger juice.
6. The method for making the air-dried tuna jerky according to claim 4, wherein the spices are mixed by the following components in mass proportion: 1 part of white pepper, 2 parts of onion juice and 1 part of ginger juice.
7. The method for making the air-dried tuna according to claim 2, wherein the sugar substitute is erythritol.
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| CN202111665852.9A CN114271452A (en) | 2021-12-30 | 2021-12-30 | Manufacturing method of air-dried tuna |
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| CN202111665852.9A CN114271452A (en) | 2021-12-30 | 2021-12-30 | Manufacturing method of air-dried tuna |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077378A (en) * | 2014-06-27 | 2015-11-25 | 浙江省海洋水产研究所 | Spiced sliced tuna processing technology |
| CN105146591A (en) * | 2015-09-08 | 2015-12-16 | 浙江省海洋开发研究院 | Preparation method for dried tuna |
| CN108244544A (en) * | 2017-12-18 | 2018-07-06 | 宁波飞润海洋生物科技股份有限公司 | A kind of sootiness beef flavour tuna fourth snack food production technology |
| CN111329010A (en) * | 2020-03-05 | 2020-06-26 | 威海华大海洋生物科技有限公司 | Instant tuna blood-mixed dried meat and processing method thereof |
| CN111616306A (en) * | 2020-06-17 | 2020-09-04 | 王宝德 | Air-dried meat formula and preparation method thereof |
-
2021
- 2021-12-30 CN CN202111665852.9A patent/CN114271452A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077378A (en) * | 2014-06-27 | 2015-11-25 | 浙江省海洋水产研究所 | Spiced sliced tuna processing technology |
| CN105146591A (en) * | 2015-09-08 | 2015-12-16 | 浙江省海洋开发研究院 | Preparation method for dried tuna |
| CN108244544A (en) * | 2017-12-18 | 2018-07-06 | 宁波飞润海洋生物科技股份有限公司 | A kind of sootiness beef flavour tuna fourth snack food production technology |
| CN111329010A (en) * | 2020-03-05 | 2020-06-26 | 威海华大海洋生物科技有限公司 | Instant tuna blood-mixed dried meat and processing method thereof |
| CN111616306A (en) * | 2020-06-17 | 2020-09-04 | 王宝德 | Air-dried meat formula and preparation method thereof |
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