CN115381055A - Fermentation method for rapidly preparing soft-shelled abalone - Google Patents
Fermentation method for rapidly preparing soft-shelled abalone Download PDFInfo
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- 230000004151 fermentation Effects 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000013372 meat Nutrition 0.000 claims abstract description 41
- 238000007605 air drying Methods 0.000 claims abstract description 19
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 238000005496 tempering Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 241000237891 Haliotidae Species 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 12
- 102000004142 Trypsin Human genes 0.000 claims description 11
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- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims description 11
- 239000012588 trypsin Substances 0.000 claims description 10
- 230000002070 germicidal effect Effects 0.000 claims description 9
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- 210000001835 viscera Anatomy 0.000 claims description 6
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- 238000009395 breeding Methods 0.000 claims description 3
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- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 12
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- 241000143510 Haliotis discus hannai Species 0.000 description 3
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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
- A23L17/50—Molluscs
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/36—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using irradiation with frequencies of more than 10 MHz
-
- 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
Abstract
The invention belongs to the field of marine product processing, and particularly relates to a fermentation method for rapidly preparing loose-core abalone. The method comprises the steps of selecting abalone, shelling and taking abalone meat, pickling and scrubbing the abalone meat, performing enzymolysis treatment, boiling, air drying and tempering, fermenting, and storing to obtain a finished product. Placing the air-dried abalone in a fermentation chamber for fermentation, and performing ultraviolet sterilization and oxidation simultaneously by controlling high-temperature fermentation to quickly prepare the loose-core abalone. The loose-core abalone prepared by the preparation method disclosed by the invention is brown, soft and tough in texture after being cooked, has sticky and soft and glutinous mouthfeel, and has a strong sugar flavor and abalone fragrance. The fermentation method provided by the invention has the advantages of sterile environment, no influence of weather and climate, easily controlled production conditions and obviously improved fermentation speed.
Description
Technical Field
The invention belongs to the field of marine product processing, and particularly relates to a fermentation method for rapidly preparing loose-core abalone.
Background
Abalone is marine shellfish, which is regarded as the crown of seafood from ancient times by people, and has tender and smooth meat quality and extremely delicious taste which is not comparable to other seafood. Is an extremely precious marine product, and the edible value and the medicinal value of the marine product are widely accepted. In recent years, with the development of economy, the demand of people for high-quality food is continuously increased, and the abalones are more and more favored by virtue of the thick traditional culture background, the unique flavor and taste and the higher nutritional value. The increase of the demand drives the rapid development of the abalone breeding industry, and the abalone processing and utilizing value is more and more extensive.
Because of the strong seasonality of abalone, rapid and effective preservation treatment and processing are very important, wherein drying is the main means for processing and storing the abalone. The first-class abalone is usually made into dried abalone, one of which is called "loose-core abalone". "loose core" means that the central part of dried abalone is in a non-coagulated semi-liquid state, and the dried abalone is boiled until the central part is sticky, sticky and soft, and has soft texture and toughness when being taken in. The dried abalone is cooked through a complicated soaking process, and then is boiled with soup stock with soft fire for a long time to be tasty, and is slowly roasted until the central part of the abalone is sticky, soft and in a non-coagulated semi-liquid state. The abalone has a Q-shaped ball and is slightly delicious, so the abalone can be eaten by matching with sauce, and the abalone is very delicious. The selection of the abalone with loose core is different: fresh abalone with large body size must be selected, and the small abalone is difficult to process the loose dried abalone like the small abalone; stale abalone cannot be processed due to protein necrosis. Whether or not a loose heart can be formed is determined by the type of abalone, the drying process, the stewing method and the like.
The traditional loose-core abalone needs to be aired repeatedly for many times and then is self-dissolved under the action of microorganisms through storing internal tissues to form the loose core, the quality and the flavor of the loose-core abalone can be greatly improved after rehydration and swelling, and the quality of the loose-core abalone is greatly better than that of fresh abalone in the aspect of texture. Traditional abalone is dried and needs a series of complicated manufacturing procedure such as salting, poaching, natural sunning, and this kind of method of natural sunning is influenced by environment, weather greatly, and the repeatability is lower, and easily sneaks into impurity in the course of working, and the drying process controllability is not strong, especially during the fermentation, consuming time is very long, and sanitary conditions is difficult to guarantee, and traditional preparation loose heart abalone needs the sunning fermentation process of more than half a year. Therefore, a fermentation method for rapidly preparing the loose-core abalone is urgently needed at present. The rapid fermentation method has great development and application potential by controlling high temperature and simulating solar light irradiation to accelerate the fermentation process by combining ultraviolet irradiation.
Disclosure of Invention
In order to solve the technical problems, the invention provides a fermentation method for quickly preparing a loose-core abalone, which comprises the following steps:
s1: selecting fresh and large-size abalones, temporarily breeding the abalones in a fresh pool, taking out the abalone meat by using a scraper knife, and removing the internal organs of the abalones to obtain the abalone meat to be treated;
s2: pickling the abalone meat to be treated, washing, and brushing off to obtain the abalone meat to be subjected to enzymolysis;
s3: mixing the abalone meat to be subjected to enzymolysis, trypsin and glutamine transaminase, and then tumbling at 40-50 ℃ for 60-120min to obtain the enzymolysis abalone meat;
s4: boiling the enzymolysis abalone meat at 80-90 ℃ for 10-30min, draining, and air drying in an air drying chamber to obtain air-dried abalone; the air drying is carried out for 2-4 times, and the air drying method comprises the steps of drying the drained abalone meat by cold air for 2-3 days, and slowly tempering for 12-14 hours;
s5: and (3) placing the air-dried abalone in a fermentation chamber with the temperature of 35-40 ℃ and the humidity of 30-40%, fermenting for 20-25 days, and packaging and storing to obtain a dried abalone finished product.
The condition of fermentation chamber can make the inside microbial activity of abalone the highest, and the metabolism is the flourishing most, and the internal tissue autolysis rate of abalone is fast, and the fermentation speed is showing and is promoting.
Preferably, in the step S1, the temporary culture time is 8-16h, and the temperature is not more than 20 ℃.
Preferably, in the step S2, the pickling is performed by using a salt solution with a concentration of 1-2 wt%.
Preferably, in the step S2, the pickling temperature is 10-15 ℃ and the time is 12-24h.
Preferably, in the step S2, the mass of the trypsin and the mass of the glutamine transaminase are both 0.05 to 0.1 percent of the abalone meat to be enzymolyzed.
Preferably, in the step S3, the trypsin enzyme activity is 1-2KU/g, and the glutamine transaminase enzyme activity is 2-3 KU/g;
preferably, in the step S3, the tumbling treatment is performed in a rotary vacuum tumbling machine, so that muscle fiber permeability of the abalone is better, and trypsin can preferentially ferment protein in the abalone, which is beneficial to accelerating formation of late loose center structure; the glutamine transaminase can cross-link protein molecules in the abalone, thereby greatly improving the network structure strength of abalone muscles, improving the viscosity of abalone products and improving the flavor and the taste.
Preferably, in the step S4, the cold air drying conditions are: the temperature is 25-30 ℃, and the air volume is 120-140m 3 H, relative humidity 40% -50%.
Preferably, in the step S4, the tempering condition is to control the relative humidity to be 30-40% and the temperature to be 18-25 ℃.
Preferably, in step S4, the moisture content of the air-dried abalone is 16-18wt%.
Preferably, in the step S5, an ultraviolet germicidal lamp is adopted to irradiate the air-dried abalone in the fermentation process;
the ultraviolet germicidal lamp mainly changes oxygen in the air into ozone by emitting 185nm ultraviolet rays, the ozone has strong oxidation effect, on one hand, bacteria in the air can be effectively killed, on the other hand, abalone can be moderately oxidized, the color of the surface of the abalone can be oxidized into dark brown, and the color is also one of important judgment standards of the loose-core abalone.
Further, the ultraviolet sterilizing lamp irradiates once every 3-5 hours for 30-40min each time; if the ultraviolet lamp irradiates for a long time, microorganisms in the loose-core abalone can be killed, autolysis of the microorganisms in the loose-core abalone is hindered, and formation of a loose-core structure is not facilitated.
Further, in the step S5, the packaging and storing are performed in a plastic bag or a wooden box lined with moisture-proof paper.
Compared with the prior art, the technical scheme of the invention has the following advantages:
1. the trypsin can carry out enzymolysis on the protein in the abalone preferentially, so that the formation of a loose core structure in the later period is facilitated; the glutamine transaminase can cross-link protein molecules in the abalone, thereby greatly improving the network structure strength of abalone muscles, improving the viscosity of abalone products and improving the flavor and the taste.
2. The traditional natural drying method is easily affected by the environment and the weather, the temperature and the humidity cannot be controlled, the sanitary conditions cannot be guaranteed, the air drying chamber is adopted, the constant-temperature constant-humidity chamber is repeatedly air-dried and tempered for many times, the rapid hardening of the surface of the abalone can be prevented, the quality of the abalone after rehydration is improved, and the formation of the loose abalone is facilitated.
3. The abalone is placed in a fermentation chamber for fermentation, the environment is sterile, the abalone is not influenced by weather and climate, and the production conditions are easy to control. By controlling the fermentation temperature of the fermentation chamber to be 35-40 ℃ and the humidity to be 30-40%, under the condition, the activity of microorganisms in the abalone is highest, the metabolism is most vigorous, the autolysis rate of tissues in the abalone is high, and the fermentation time is obviously shortened compared with natural fermentation.
4. The ultraviolet germicidal lamp changes oxygen in the air into ozone which has strong oxidation effect, on one hand, the ozone can effectively kill bacteria in the air, on the other hand, the abalone can be properly oxidized, the color of the surface of the abalone is oxidized into dark brown, and the color is also one of important judgment standards for the quality of the loose-core abalone.
Detailed Description
The present invention is further described below with reference to specific examples so that those skilled in the art can better understand the present invention and can practice the present invention, but the examples are not intended to limit the present invention.
Example 1
Selecting fresh and large-size abalones, putting the abalones into a fresh pool, temporarily culturing for 12 hours at the temperature of no more than 20 ℃, taking out the abalone meat by using a scraper knife, removing the internal organs of the abalones, adding 1% saline solution into the abalone meat for pickling, washing with clean water at the temperature of 10 ℃ for 16 hours, and brushing off the surface layer of the abalone meat by using a brush. Placing Carnis Haliotidis in rotary tumbling machine, adding 0.1% (w/w) trypsin and 0.1% (w/w) glutamine transaminase, tumbling at 40 deg.C for 90min, taking out, and cleaning; placing abalone in a pre-cooking container, wherein the cooking temperature is 85 ℃, the cooking time is 15min, and draining. The drained abalone meat is uniformly spread and placed in an air drying chamber, and is dried by cold air, and the drying conditions are as follows: the temperature is 30 ℃, and the air volume is 120m 3 H, relative humidity 45%, time 2 (d); then placing abalone meat in a constant temperature and humidity chamber for tempering, controlling the indoor relative humidity at 35%, controlling the temperature at 25 deg.C, and repeating for 3 times to complete abaloneAir drying to a final moisture content of 17%. Placing the air-dried abalone on an airing rack in a constant-temperature constant-humidity fermenting room, controlling the fermentation temperature at 37 ℃ and the humidity at 40%, installing an ultraviolet sterilizing lamp above the airing rack for irradiation, treating the abalone once every 4h for 40min every time, wherein the total fermentation time is 25d, and placing the dried abalone finished product in a plastic bag or a wooden box lined with moisture-proof paper for storage. Comparative example 1 was selected among 20 professionally trained professionals for sensory evaluation.
TABLE 1 sensory evaluation scoring criteria for Haliotis discus hannai and evaluation results of example 1
Example 1 results:
according to the loose-core abalone prepared by the preparation method, the central part of the dried abalone is in a non-coagulated semi-liquid state, the color is dark brown, the texture is soft and tough after cooking, the taste is sticky, soft and glutinous, and the loose-core abalone has strong sugar flavor and abalone fragrance. The preparation method provided by the invention has the advantages of simple process and easy control of production conditions, and especially in the fermentation stage, the fermentation process is accelerated by controlling high temperature and simulating solar irradiation by combining ultraviolet irradiation, so that the fermentation period is greatly shortened, and the rapid fermentation is realized.
Example 2
Selecting fresh and large-size abalone, putting the abalone into a fresh pool for temporary culture for 12 hours at the temperature of not more than 20 ℃, taking out abalone meat by using a scraper knife, removing abalone viscera, pickling the abalone meat by adding 1% saline solution at the temperature of 10 ℃ for 16 hours, washing by using clean water, and brushing off the surface layer of the abalone meat by using a brush. Placing Carnis Haliotidis in rotary tumbling machine, adding 0.05% (w/w) trypsin and 0.05% (w/w) glutamine transaminase, tumbling at 40 deg.C for 90min, taking out, and cleaning; placing abalone in a pre-cooking container, wherein the cooking temperature is 85 ℃, the cooking time is 15min, and draining. Spreading the drained abalone meat in an air drying chamber, and drying with cold airThe drying conditions were: the temperature is 30 ℃, and the air volume is 120m 3 H, relative humidity 45%, time 2d; then placing the abalone meat in a constant temperature and humidity chamber for tempering, controlling the indoor relative humidity at 35%, controlling the temperature at 25 ℃ and the time at 12h, repeating the process for 3 times to finish the air drying of the abalone, and finally obtaining the abalone with the moisture content of 17%. Placing the air-dried abalone on an airing frame in a constant-temperature constant-humidity fermentation chamber, controlling the fermentation temperature to be 37 ℃ and the humidity to be 40%, installing an ultraviolet germicidal lamp above the airing frame for irradiation, wherein the ultraviolet germicidal lamp is used for treating every 4 hours for 40min every time, the total fermentation time is 25d, and placing the dried abalone finished product in a plastic bag or a wooden box lined with moisture-proof paper for storage. Example 2, 20 professionally trained professionals were selected for sensory evaluation.
TABLE 2 sensory evaluation scoring criteria for Haliotis discus hannai and evaluation results of example 2
Example 2 results:
according to the loose-core abalone prepared by the preparation method, the central part of the dried abalone is in a non-coagulated semi-liquid state, the color is dark brown, the texture is soft and toughness after cooking, the taste is sticky, soft and glutinous, and the loose-core abalone has strong sugar flavor and abalone fragrance. Compared with the example 1, the toughness of the finished product is slightly reduced after the enzyme amount is reduced, but the quality of the whole finished product is still better.
Comparative example 1
Selecting fresh and large-size abalones, putting the abalones into a fresh pool, temporarily culturing for 12 hours at the temperature of no more than 20 ℃, taking out the abalone meat by using a scraper knife, removing the internal organs of the abalones, adding 1% saline solution into the abalone meat for pickling, washing with clean water at the temperature of 10 ℃ for 16 hours, and brushing off the surface layer of the abalone meat by using a brush. Placing Carnis Haliotidis in rotary tumbling machine, adding 0.1% (w/w) trypsin and 0.1% (w/w) glutamine transaminase, tumbling at 40 deg.C for 90min, taking out, and cleaning; placing abalone in a precooking container, wherein the boiling temperature is 85 ℃, and the boiling is carried outThe time of (2) is 15min, and the water is drained. The drained abalone meat is uniformly spread in an air drying chamber and dried by cold air, and the drying conditions are as follows: the temperature is 30 ℃, and the air volume is 120m 3 H, relative humidity 45%, time 2d; then placing the abalone meat in a constant temperature and humidity chamber for tempering, controlling the indoor relative humidity at 35%, controlling the temperature at 25 ℃ and the time at 12h, repeating the process for 3 times to finish the air drying of the abalone, and finally obtaining the abalone with the moisture content of 17%. Placing the air-dried abalone on an airing frame in a constant-temperature constant-humidity fermentation chamber, controlling the fermentation temperature to be 25 ℃ and the humidity to be 40%, installing an ultraviolet germicidal lamp above the airing frame for irradiation, wherein the ultraviolet germicidal lamp is used for treating every 4 hours for 40min every time, the total fermentation time is 25d, the total fermentation time is 30d, and placing the dried abalone finished product in a plastic bag or a wood box lined with moistureproof paper for storage.
Comparative example 1 was selected among 20 professionally trained professionals for sensory evaluation.
TABLE 3 sensory evaluation criteria for Haliotis discus hannai and evaluation results of comparative example 1
Comparative example 1 results:
different from the method of example 1, the fermentation temperature of the comparative example 1 is reduced to 25 ℃, the color of the prepared loose-core abalone is dark brown, but the loose-core structure is not obvious, the texture is softer after being cooked, the toughness is higher, the mouth feel of the soft, glutinous and sticky abalone is not obvious, and only the light abalone fragrance is provided, which indicates the necessity of high-temperature (35-40 ℃) fermentation.
Comparative example 2
Selecting fresh and large-size abalones, putting the abalones into a fresh pool, temporarily culturing for 12 hours at the temperature of no more than 20 ℃, taking out the abalone meat by using a scraper knife, removing the internal organs of the abalones, adding 1% saline solution into the abalone meat for pickling, washing with clean water at the temperature of 10 ℃ for 16 hours, and brushing off the surface layer of the abalone meat by using a brush. Placing Carnis Haliotidis in rotary tumbling machine, adding 0.1% (w/w) trypsin and 0.1% (w/w) glutamine transaminase, tumbling, and warmingHeating at 40 deg.C for 90min, and cleaning; placing abalone in a pre-cooking container, wherein the cooking temperature is 85 ℃, the cooking time is 15min, and draining. The drained abalone meat is uniformly spread and placed in an air drying chamber, and is dried by cold air, and the drying conditions are as follows: the temperature is 30 ℃, and the air volume is 120m 3 H, relative humidity 45%, time 2d; then placing the abalone meat in a constant temperature and humidity chamber for tempering, controlling the indoor relative humidity at 35%, controlling the temperature at 25 ℃ and the time at 12h, repeating the process for 3 times to finish the air drying of the abalone, and finally obtaining the abalone with the moisture content of 17%. And (3) placing the air-dried abalone on an airing rack in a constant-temperature constant-humidity fermentation chamber, controlling the fermentation temperature to be 37 ℃, the humidity to be 40% and the total fermentation time to be 25d, and placing the dried abalone finished product in a plastic bag or a wooden box lined with damp-proof paper for storage.
20 professionally trained professionals were selected for sensory evaluation in comparative example 1.
TABLE 4 sensory evaluation scoring criteria for Haliotis asinina and evaluation results of comparative example 2
Comparative example 2 results:
different from the method of example 1, in comparative example 2, ultraviolet treatment was not performed, air was easily contaminated with bacteria, and meanwhile, the color of the surface of the abalone was not easily oxidized, and the prepared loose-core abalone had a light brown color, soft texture and toughness after cooking, had a mouth feel of soft, sticky and sticky, and had a strong sugar flavor and an abalone flavor.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the spirit or scope of the invention.
Claims (10)
1. A fermentation method for rapidly preparing a loose-core abalone is characterized by comprising the following steps:
s1: selecting fresh and large-size abalones, temporarily breeding the abalones in a fresh pool, taking out the abalone meat by using a scraper knife, and removing the internal organs of the abalones to obtain the abalone meat to be treated;
s2: pickling the abalone meat to be treated, washing, and brushing off to obtain the abalone meat to be subjected to enzymolysis;
s3: mixing the abalone meat to be subjected to enzymolysis, trypsin and glutamine transaminase, and then tumbling at 40-50 ℃ for 60-120min to obtain the enzymolysis abalone meat;
s4: boiling the enzymolysis abalone meat at 80-90 ℃ for 10-30min, draining, and air drying in an air drying chamber to obtain air-dried abalone; the air drying is carried out for 2-4 times, and the air drying method comprises the steps of drying the drained abalone meat by cold air for 2-3 days, and slowly tempering for 12-14 hours;
s5: and (3) placing the air-dried abalone in a fermentation chamber with the temperature of 35-40 ℃ and the humidity of 30-40%, fermenting for 20-25 days, and packaging and storing to obtain a dried abalone finished product.
2. The fermentation method according to claim 1, wherein in step S1, the temporary culture time is 8-16h, and the temperature is not more than 20 ℃.
3. The fermentation method according to claim 1, wherein the pickling is performed using a salt solution having a concentration of 1 to 2wt% in the step S2.
4. The fermentation method according to claim 1, wherein the temperature of the pickling in step S2 is 10 to 15 ℃ and the time is 12 to 24 hours.
5. The fermentation method according to claim 1, wherein in the step S2, the mass of trypsin and the mass of glutamine transaminase are both 0.05-0.1% of the abalone meat to be enzymolyzed.
6. The fermentation process of claim 1, whereinIn step S4, the cold air drying conditions are as follows: the temperature is 25-30 ℃, and the air volume is 120-140m 3 H, relative humidity 40% -50%.
7. The fermentation method according to claim 1, wherein in the step S4, tempering is performed under the conditions of controlling the relative humidity to be 30-40% and the temperature to be 18-25 ℃.
8. A fermentation process according to claim 1 wherein in step S4 the moisture content of the air-dried abalone is 16-18wt%.
9. A fermentation method according to claim 1, wherein in step S5, the air-dried abalone is irradiated with uv germicidal lamp during the fermentation process.
10. The fermentation method of claim 9, wherein the ultraviolet germicidal lamp irradiates every 3-5 hours for 30-40min.
Priority Applications (1)
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| CN115381054A (en) * | 2022-08-15 | 2022-11-25 | 景德镇市隆政食品有限公司 | Fresh-keeping processing method of fresh abalone with loose-core abalone flavor |
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