CN1891082A - Sea cucumber product and deep-processing method - Google Patents

Sea cucumber product and deep-processing method Download PDF

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CN1891082A
CN1891082A CN 200510046836 CN200510046836A CN1891082A CN 1891082 A CN1891082 A CN 1891082A CN 200510046836 CN200510046836 CN 200510046836 CN 200510046836 A CN200510046836 A CN 200510046836A CN 1891082 A CN1891082 A CN 1891082A
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cucumber
sea cucumber
carcass
deep
sea
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CN100525652C (en )
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叶林
于全福
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叶林
于全福
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Abstract

The present invention relates to a kind of instant sea cucumber food and its processing method. Said processing method includes the following several steps: using fresh sea cucumber as raw material, dressing, cleaning, placing dressed sea cucumber carcass into cold water, heating and boiling, taking out sea cucumber carcass, naturally cooling, steaming, softening, naturally cooling and vacuum packaging so as to obtain the invented instant sea cucumber food with rich nutrients.

Description

海参制品及深加工方法 Cucumber products and processing methods

技术领域 FIELD

:海参制品及深加工方法是对刺海参,特别是对长海刺海参加工成可以直接食用的制品及工艺方法。 : Deep-sea cucumber products and sea cucumber processing methods is, especially for long sea sea cucumber processing into products and technology of direct consumption.

背景技术 Background technique

:已有的海参加工方法,都是将新鲜海参去除内脏并清洗,将清洗了的海参胴体用开水加盐反复煮熟,再用盐腌制,有的再将腌制海参胴体晾干,需要食用时再将腌制或晾干的海参用开水煮,再用温水反复浸泡。 : Existing sea cucumber processing methods are fresh sea cucumber gutted and cleaned, the cleaning of the carcasses of sea cucumber with water repeatedly boiled with salt, then salted, pickled cucumbers and then some carcass to dry, you need to then eating pickled or dried sea cucumber with boiling water, then soaked in warm water repeatedly. 这样反复的煮和用水浸泡,加工和食用非常费事,还将大量海参的营养物质损失,而且破坏了海参的营养组织结构;特别是用盐开水煮更容易分解和破坏海参的营养组织,在以后的蒸煮过程盐份溶解进一步破坏营养组织结构,外加的盐份还影响海参的新鲜度,对海参胴体造成污染。 This repeated boiled and soaked in water, and food processing is very cumbersome, will a lot of sea cucumber nutrient value, but also destroys the nutritional organizational structure of sea cucumbers; in particular, salt boiling water more easily break down and destruction of vegetative tissues of sea cucumber, after the salt was dissolved cooking process further destroy vegetative tissue structure, plus the salt also affects the freshness of the sea cucumber, sea cucumber contaminate carcasses. 如2003年5月7日公开的中国发明专利说明书CN1107459C,记载的一种海参制品及生产方法,是以纯天然海参做原料,经清洗、盐水煮、高温煮、焖煮、真空包装工艺步骤加工而成的快餐食品。 The May 7, 2003 China patent specification the invention disclosed in CN1107459C, sea cucumber products and production methods described in, cucumber raw material is natural, cleaned, boiled salt, high temperature cooking, simmer, vacuum packaging process steps and processing to fast food. 纯天然海参为鲜海参、干海参、卤海参。 Natural fresh sea cucumber sea cucumber, dried sea cucumber, stewed sea cucumber. 但其去除内脏用含有10-20%盐的水清洗,盐水煮也是用含盐15-25%的沸水中沸煮。 But eviscerated salt containing 10-20% of water washing, the salt is boiled with 15-25% salt in boiled in boiling water. 这样外加的盐份侵蚀着海参胴体,分解和破坏海参营养物质,还造成对海参胴体盐污染,在后续的高温煮、焖煮过程也不易软化,外加盐份渗入渗出还对海参营养物质有分解破坏作用。 Such a salt plus carcass eroding cucumber, cucumber decomposition and destruction of nutrients, resulting in further contamination of the sea cucumber carcass salt, in a subsequent high-temperature boiled, simmered process is not easily softened, also be applied salt osmosis sea cucumber nutrient decomposition destructive effect. 加热的次数还是比较多,也同样损失海参的营养成份。 The number of heating or more, also the loss of nutrients sea cucumber.

发明内容 SUMMARY

:本发明就是解决海参食用不方便的问题,解决海参加工过程对营养物质的破坏损失问题,提供一种方便快捷的营养丰富的绿色食品及加工成本低、无污染、有效保持其营养成份的深加工方法。 : The present invention is to solve the problem of sea cucumber edible inconvenient to solve sea cucumber processing damage loss of nutrients problems and provide a convenient nutrient-rich green and low cost, non-polluting, efficient to maintain its nutrients deep processing method.

为了解决上述问题,本发明的海参深加工即食制品,其特征在于:制品是由新鲜海参去除内脏并清洗、随凉水一起加热水煮、带压蒸煮软化、自然冷却、真空包装加工而成的可以直接食用食品。 To solve the above problems, deep sea cucumber processing the instant article of the present invention, wherein: the article is removed from fresh sea cucumber organs and washed, boiled together with the cold water is heated, softened with pressure cooking, cooling, vacuum packaging may be directly processed edible food. 而且最好是海参胴体前端去除海参嘴而形成的直接食用食品。 But it is best to eat foods direct sea cucumber sea cucumber to remove the front end of the carcass mouth formed. 所述的海参为长海刺海参,更容易加工成营养丰富的直接食用食品。 The sea cucumber sea cucumber Changhai, more easily processed into nutrient-rich food for direct consumption. 最好是速冻的冷冻食品。 The best frozen food is frozen. 为此本发明的海参深加工方法,是将新鲜海参去除内脏并清洗,其特征在于:清洗的海参胴体放入凉水一起加热一次性烧开,捞出海参胴体自然冷却,再将海参胴体在高压锅内带压蒸煮软化,再自然冷却后进行真空包装。 To this end the deep sea cucumber processing method of the present invention, the fresh cucumber is eviscerated and washed, characterized in that: the carcass into the cold sea cucumber washed one time with heating to boil, remove cucumber carcass to cool and then the autoclave carcasses cucumber pressure cooking to soften, and then vacuum-packed after natural cooling. 这样就可以形成直接可以食用的海参食品。 The result is a direct edible sea cucumber food. 但是为了更好的保持海参制品的营养成份,并能长期保存,便于长途运输和储存,真空包装后最好进行速冻。 However, in order to better retain nutrients sea cucumber products, and can be stored for a long, easy long-distance transport and storage, vacuum-packed frozen after the best conduct. 在高压锅内带压蒸煮前后,从海参胴体前端去除海参的嘴,防止海参的嘴带有砂粒,影响口感和误食砂粒。 Before and after cooking in an autoclave under pressure, the front end of the carcass is removed from the sea cucumber mouth cucumber, cucumber preventing mouth with grit, sand affect the taste and eating. 在高压锅内带压蒸煮,可以根据压力的大小或加热热量功率的大小,控制在2-10分钟。 Cooking in an autoclave under pressure, according to the size or the size of the heat of the heating power of the pressure control in 2-10 minutes. 压力越大或加热的热量越大,带压蒸煮时间可以越短,一般控制在2-6分钟,压力越小或加热的热量越小,带压蒸煮时间可以越长,一般控制在7-10分钟;而且高压蒸煮的时间越长相对的越软化。 The greater the pressure the greater the heat or heating, cooking time can be shortened under pressure, generally 2-6 minutes in the control, the smaller the smaller the pressure or heat from the heating, the pressure belt can be longer cooking time, the general control 7-10 min; pressure cooker and the longer time to soften the opposite. 清洗、加热、存放、包装的用具不能还有油脂或酸碱等物质。 Washing, heating, storage, packaging, appliances, etc. can also grease or acid substance.

本发明与已有技术相比,具有优点如下:由于采取了放入清洁的凉淡水中一同加热煮开,可以有效使海参胴体内自然吸入的海水自然逐渐排出,有效保持海参营养成份不被破坏,食品内不被过量的海水及盐份污染,更有利于下道工序的加工;已经排除大量海水及盐份的海参胴体在高压锅内带压蒸煮,更有利于软化,而且不易分解和损坏营养物质,更有利制成营养丰富直接食用的制品,而且可以进一步排出少量的海水及盐份,使得海参制品更加纯净,不带海水及盐份的苦涩味道,形成的制品口感更好;加工过程更加简便易行,有效的减少了海参营养成份的破坏和损失,得到的制品更加纯正可口。 Compared with the prior art the present invention has the following advantages: As a result of cold fresh water into the cleaning with heating to boil and to be effective to the carcass natural sea cucumber natural seawater intake gradually discharged effectively maintain cucumber nutrients not damaged , not in excess of salt contamination of food and water, is more conducive to the next processing step; and a lot of water has been excluded carcass salt sea cucumber cooking under pressure in an autoclave, more conducive to soften, but not easily broken and damaged nutrition material, advantageously made more nutritious product for direct consumption, but also further small amounts of water and salt discharge, so that more pure product cucumber, without bitter taste of sea water and salt, forming a better taste of the article; the process more simple, effectively reduce the damage and loss of sea cucumber nutrients, the resulting product is more pure and delicious.

具体实施例:实施例一、一种本发明的海参深加工即食制品及工艺方法,取100公斤新鲜海参(俗称滚子)切开内腔,去除内脏,进行清洗得到71公斤的海参胴体(俗称海参皮子);海参胴体放入清洁的常温淡水,在锅内随淡水一起用火加热水煮;一次性烧开后捞出海参胴体,放入高压锅内带压蒸煮,在4±0.5公斤/CM2,压力下煮3分钟,得到软化的海参制品。 Specific Example: Example a, cucumber deep processing of instant products and the process method of the present invention, take 100 kg of fresh sea cucumber (commonly known as rollers) cut lumen, gutting, washing to obtain 71 kg of sea cucumber carcass (commonly known as sea cucumber leather); cucumber carcass into clean fresh water at room temperature, along with the fresh water in the pot boiled with medium heat; disposable cucumber boiled fish carcass, into an autoclave with pressure cooking at 4 ± 0.5 kilograms / CM2, pressure cook for 3 minutes to obtain cucumber softened article. 海参制品捞出自然冷却,真空包装加工而成的可以直接食用食品。 Cucumber remove the article was naturally cooled, vacuum packaged processed food may be consumed directly. 海参制品捞出自然冷却前,将海参胴体前端去除海参嘴而形成的直接食用食品。 Fish products prior to natural cooling sea cucumber, sea cucumber, sea cucumber carcass distal nozzle formed by removing direct consumption of food.

实施例二、一种本发明的海参深加工即食制品及工艺方法,取10公斤新鲜长海刺海参(俗称滚子)切开内腔,去除内脏,进行清洗得到7公斤的海参胴体(俗称海参皮子);海参胴体放入清洁的14℃淡水中,在锅内随淡水一起用电加热水煮;一次性烧开后捞出海参胴体,放入高压锅内带压蒸煮,在3±0.5公斤/CM2压力下煮4分钟,得到1.4公斤软化程度适合中年人直接食用的海参制品。 Embodiment 2 deep sea cucumber processing method of instant products and processes of the present invention, take 10 kg of fresh sea cucumber sea length (commonly known as rollers) cut lumen, gutting, washing carcass give 7 kg of cucumber (commonly known as sea cucumber leather) ; carcass into clean fresh sea cucumber 14 deg.] C, the pot was heated together with fresh boiled electricity; disposable cucumber boiled fish carcass, put under pressure within the autoclaving at 3 ± 0.5 kilograms / CM2 pressure under cook 4 minutes to obtain a level of 1.4 kg for middle-aged soften the direct consumption of sea cucumber products. 海参制品捞出,去除海参嘴,自然冷却,真空包装并冷冻加工而成可以直接食用食品。 Fish products cucumber, cucumber mouth removed, allowed to cool, vacuum packed and frozen processed food can be eaten directly.

实施例三、一种本发明的海参深加工即食制品及工艺方法,取20公斤新鲜长海刺海参(俗称滚子)切开内腔,去除内脏,进行清洗得到12公斤的海参胴体(俗称海参皮子);海参胴体放入清洁的8℃淡水中,在锅内随淡水一起用电加热水煮;一次性烧开后捞出海参胴体,放入高压锅内带压蒸煮,在5±0.5公斤/CM2压力下煮2分钟,得到2.4公斤软化程度适合中年人直接食用的海参制品。 Embodiment 3 cucumber instant products and the process further processing method of the present invention, taken 20 kg of fresh sea cucumber sea length (commonly known as rollers) cut lumen, eviscerated, washed with 12 kg of sea cucumber carcass (commonly known as sea cucumber leather) ; clean fresh sea cucumber carcass 8 ℃ placed in the electric pot with fresh water heated together boiled; disposable cucumber boiled fish carcass, put under pressure within the autoclaving at 5 ± 0.5 kilograms / CM2 pressure under cook for 2 minutes to obtain 2.4 kg softening degree suitable for direct consumption of middle-aged cucumber article. 海参制品捞出,去除海参嘴,自然冷却,真空包装并冷冻加工而成可以直接食用食品。 Fish products cucumber, cucumber mouth removed, allowed to cool, vacuum packed and frozen processed food can be eaten directly.

实施例四、一种本发明的海参深加工即食制品及工艺方法,取50公斤新鲜长海刺海参(俗称滚子)切开内腔,去除内脏,进行清洗得到20公斤的海参胴体(俗称海参皮子);海参胴体放入清洁的6℃淡水中,在锅内随淡水一起用电加热水煮;一次性烧开后捞出海参胴体,放入高压锅内带压蒸煮,在5±0.5公斤/CM2压力下煮4分钟,得到8.6公斤软化程度适合老年人直接食用的海参制品。 Embodiment 4 cucumber instant products and the process further processing method of the present invention, taking 50 kg of fresh sea cucumber sea length (commonly known as rollers) cut lumen, gutting, washing to obtain 20 kg carcass cucumber (commonly known as sea cucumber leather) ; carcass into clean fresh sea cucumber. 6 deg.] C, the pot was heated together with fresh boiled electricity; disposable cucumber boiled fish carcass, put under pressure within the autoclaving at 5 ± 0.5 kilograms / CM2 pressure under cook 4 minutes, get 8.6 kg for the elderly extent soften the direct consumption of sea cucumber products. 海参制品捞出,去除海参嘴,自然冷却,真空包装并冷冻加工而成可以直接食用食品。 Fish products cucumber, cucumber mouth removed, allowed to cool, vacuum packed and frozen processed food can be eaten directly.

实施例五、一种本发明的海参深加工即食制品及工艺方法,取100公斤新鲜长海刺海参(俗称滚子)切开内腔,去除内脏,进行清洗得到60公斤的海参胴体(俗称海参皮子);海参胴体放入清洁的6℃淡水中,在大铁锅内随淡水一起用煤火加热水煮;一次性烧开后捞出海参胴体,放入高压蒸汽锅内充蒸汽带压煮,在2±0.5公斤/CM2压力下煮9分钟,得到20.6公斤软化程度适合老年人直接食用的海参制品。 According to a fifth embodiment, the deep sea cucumber processing method of instant products and processes of the present invention, take 100 kg of fresh long thorn sea cucumber (commonly known as rollers) cut lumen, gutting, washing to obtain 60 kg of sea cucumber carcass (commonly known as sea cucumber leather) ; carcass into clean fresh sea cucumber. 6 deg.] C, in a large pan along with fresh coal fire heating boiled; disposable cucumber boiled fish carcass, high-pressure steam into the retort pot filled with steam, the 2 ± 0.5 kilograms / CM2 pressure cook for 9 minutes to give a softening degree of 20.6 kg for the elderly articles for direct consumption of sea cucumber. 海参制品捞出,去除海参嘴,自然冷却,真空包装并冷冻加工而成可以直接食用食品。 Fish products cucumber, cucumber mouth removed, allowed to cool, vacuum packed and frozen processed food can be eaten directly.

实施例六、一种本发明的海参深加工即食制品及工艺方法,取100公斤新鲜刺海参(俗称滚子)切开内腔,去除内脏,进行清洗得到71公斤的海参胴体(俗称海参皮子);将海参胴体放入清洁的12℃淡水中,在大铁锅内随淡水一起用煤火加热水煮;一次性烧开后捞出海参胴体,放入高压蒸汽锅内充蒸汽带压蒸煮,在3±0.5公斤/CM2压力下煮7分钟,得到21.3公斤软化程度适合中老年人直接食用的海参制品。 Embodiment 6 of the present invention, one kind of deep sea cucumber instant products and process for processing, take 100 kg of fresh sea cucumber (commonly known as rollers) cut lumen, gutting, washing to obtain 71 kg of sea cucumber carcass (commonly known as sea cucumber leather); the carcass into clean fresh sea cucumber 12 ℃, in a large pan along with fresh coal fire heating boiled; disposable cucumber boiled fish carcass, into the high-pressure steam pressure cooking pot filled with steam, the 3 ± 0.5 kg / CM2 pressure under boiling for 7 minutes to obtain 21.3 kg softening degree for old articles for direct consumption of sea cucumber. 海参制品捞出,去除海参嘴,自然冷却,真空包装并冷冻加工而成可以直接食用食品。 Fish products cucumber, cucumber mouth removed, allowed to cool, vacuum packed and frozen processed food can be eaten directly.

上述本发明制品与已有技术制品100克中成份的比较(含量克)如下:本发明制品平均值 已有技术制品最高蛋白质 83.2 ≤62.2磷 0.48 ≤0.053钙 0.199 ≤0.171铁 0.014 ≤0.012盐 0 ≤70。 Comparison (g content) in 100 g of the above composition of the present invention with prior art products article as follows: the average value of the article of the present invention, prior art calcium 0.48 ≤0.053 highest protein products 83.2 ≤62.2 phosphorus 0.199 ≤0.171 0.014 ≤0.012 iron salt 0 ≤ 70.

Claims (9)

  1. 1.一种海参深加工方法,将新鲜海参去除内脏并清洗,其特征在于:清洗的海参胴体放入凉水一起加热一次性烧开,捞出海参胴体自然冷却,将海参胴体在高压锅内带压蒸煮软化,再自然冷却后进行真空包装。 A deep sea cucumber processing method, the fresh cucumber eviscerated and washed, characterized in that: the carcass into the cold sea cucumber washed one time with heating to boil, remove and allowed to cool cucumber carcass, carcass sea cucumber cooking under pressure in an autoclave softening, and then naturally cooled after vacuum packaging.
  2. 2.如权利要求1所说的海参深加工方法,其特征在于:真空包装后进行速冻。 Said deep sea cucumber processing method as claimed in claim 1, wherein: be frozen after vacuum packaging.
  3. 3.如权利要求1或2所说的海参深加工方法,其特征在于:在在高压锅内带压蒸煮前后,从海参胴体前端去除海参的嘴。 3. 12 said cucumber deep processing method as claimed in claim, characterized in that: before and after cooking in an autoclave under pressure, the nozzle is removed from the sea cucumber cucumber distal carcass.
  4. 4.如权利要求1或2所说的海参深加工方法,其特征在于:在高压锅内带压蒸煮2-10分钟。 4. 12 said cucumber deep processing method as claimed in claim, wherein: in an autoclave under pressure cooking 2-10 minutes.
  5. 5.如权利要求3所说的海参深加工方法,其特征在于:在高压锅内带压蒸煮2-10分钟。 5. The 3 deep sea cucumber processing method of said claim, wherein: in an autoclave under pressure cooking 2-10 minutes.
  6. 6.一种海参深加工即食制品,其特征在于:制品是由新鲜海参去除内脏并清洗、随凉水一起加热水煮、带压蒸煮软化、自然冷却、真空包装加工而成的可以直接食用食品。 A deep-sea cucumber processing instant article, wherein: the article is removed from fresh sea cucumber organs and washed with cold water boiled with heating, cooking under pressure to soften naturally cooled, vacuum packaged processed food may be consumed directly.
  7. 7.如权利要求6所说的海参深加工即食制品,其特征在于:海参胴体前端去除海参嘴的直接食用食品。 7. 6-eat deep-processing of said article of cucumber claim, wherein: the front end of the carcass removal cucumber cucumber nozzle direct consumption of food.
  8. 8.如权利要求6所说的海参深加工即食制品,其特征在于:所述的海参为长海刺海参。 8. 6 processing said deep sea cucumber ready article as claimed in claim wherein: said elongated sea cucumber sea cucumber.
  9. 9.如权利要求6或7或8所说的海参深加工即食制品,其特征在于:速冻的冷冻食品。 9. 6 or 7 or 8 further processing of said cucumber ready article as claimed in claim, wherein: frozen food frozen.
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CN101023800B (en) 2007-03-16 2010-05-26 宁波大学 Method for processing sea cucumber soaked in water
CN101579142B (en) 2009-06-24 2012-02-29 傅建华 Method for freeze preservation of sea cucumbers
CN103355729A (en) * 2013-08-08 2013-10-23 烟台海和食品有限公司 Process for processing instant sea cucumbers
CN103622071A (en) * 2013-12-02 2014-03-12 青岛一球通海产品专业合作社 Instant sea urchin manufacture method
CN104921253A (en) * 2015-06-29 2015-09-23 山东常生源食品科技有限公司 Processing method for semi-finished sea cucumber products

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CN1086929C (en) 1999-01-09 2002-07-03 秦利 Method for processing live seafood into instant food
CN1271951C (en) 2004-01-19 2006-08-30 徐万学 Dried sea cucumber without nutrient leak and its processing method

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Publication number Priority date Publication date Assignee Title
CN101023800B (en) 2007-03-16 2010-05-26 宁波大学 Method for processing sea cucumber soaked in water
CN101579142B (en) 2009-06-24 2012-02-29 傅建华 Method for freeze preservation of sea cucumbers
CN103355729A (en) * 2013-08-08 2013-10-23 烟台海和食品有限公司 Process for processing instant sea cucumbers
CN103355729B (en) * 2013-08-08 2015-01-14 烟台海和食品有限公司 Process for processing instant sea cucumbers
CN103622071A (en) * 2013-12-02 2014-03-12 青岛一球通海产品专业合作社 Instant sea urchin manufacture method
CN103622071B (en) * 2013-12-02 2015-01-21 青岛一球通海产品专业合作社 Instant sea urchin manufacture method
CN104921253A (en) * 2015-06-29 2015-09-23 山东常生源食品科技有限公司 Processing method for semi-finished sea cucumber products

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