WO2022045451A1 - Procédé de production de poulpes ocellés surgelées instantanés et poulpes ocellés surgelées instantanés ainsi produits - Google Patents

Procédé de production de poulpes ocellés surgelées instantanés et poulpes ocellés surgelées instantanés ainsi produits Download PDF

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WO2022045451A1
WO2022045451A1 PCT/KR2020/015674 KR2020015674W WO2022045451A1 WO 2022045451 A1 WO2022045451 A1 WO 2022045451A1 KR 2020015674 W KR2020015674 W KR 2020015674W WO 2022045451 A1 WO2022045451 A1 WO 2022045451A1
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zucchini
webfoot
octopuses
frozen
instant frozen
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PCT/KR2020/015674
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English (en)
Korean (ko)
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이지연
오인성
최현석
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이지연
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/365—Thawing subsequent to freezing
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1638—Undefined mineral extract
    • 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
    • A23V2300/00—Processes
    • A23V2300/20—Freezing
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Definitions

  • the present invention relates to a method for producing instant frozen zucchini and to instant frozen zucchini prepared therefrom, and more specifically, to instant frozen zucchini of uniform quality and various flavors by seasoning zucchini, which is the main ingredient, with deep sea concentrated water. It relates to a method for preparing instant frozen zucchini, which can be easily manufactured and harmless to the human body than other seasonings containing only chemical seasoning, and instant frozen zucchini prepared therefrom.
  • Korea is surrounded by the sea on three sides, and various kinds of seafood are supplied from the sea.
  • animal seafood such as fish, squid, and shellfish
  • juniper octopus was called "juggeum fish" in the past, and it is caught in various coastal areas in Korea. It is similar to an octopus in that it has eight arms on its body, but it is about 20 cm in length compared to an octopus, which is about 70 cm in size. Traditionally, they are caught using nets or the empty shells of conch and conch, and they are caught between March and April because of the good taste ahead of the spawning season. In particular, it is rich in unsaturated fatty acids, DHA, and taurine, which dissolves gallstones, strengthens the liver's detoxification function, normalizes blood pressure, prevents diabetes, restores eyesight, and helps to recover from muscle fatigue.
  • Zucchini is used as a cooking ingredient in various fields.
  • spicy stir-fry or soup is a representative delicacy of spring favored by gourmets.
  • octopus which is called a low-calorie, well-being seafood, tastes best in the spring, ahead of the spawning season.
  • the mixed seasoning is prepared by properly mixing red pepper paste, red pepper powder, minced garlic, ginger, and the like, and aging for several days.
  • the level of spiciness of the seasoning is adjusted according to the amount of red pepper powder.
  • the simple spicy and stimulating taste were strong, but the sweet or savory taste was not felt after the spicy taste.
  • a preparation step of preparing frozen seafood in a state where salt penetration of the edible part is possible; Aging step of immersing the prepared aquatic products in a deep sea water aging tank to absorb salt; And it is characterized in that it is a frozen seafood processing method using deep sea water, characterized in that it comprises a commercialization step of processing the aged seafood in a state that can be stored and shipped.
  • the frozen seafood processing method using the deep sea water disclosed in Patent Document 1 includes a preparation step of preparing the frozen seafood in a state where salt penetration of the edible part is possible; Aging step of immersing the prepared aquatic products in a deep sea water aging tank to absorb salt;
  • the aging step is a micro bubble generating device for the washed aquatic product Is made to be immersed in the deep sea water aging tank for 30 minutes to 180 minutes in which is installed, the deep sea water is characterized in that it is adjusted to a salinity of 0.12% to 3.4% using concentrated deep sea water or deep sea water salt, Deep water is used.
  • Patent Document 1 Korean Patent Publication No. 10-2016-0129477 (2016. 11. 09.)
  • the present inventors introduce deep-sea concentrate, which has been treated with deep-sea water with a certain salinity control to produce a more uniform taste, into the stir-fried zucchini seasoning, but when the zucchini is processed into an instant frozen food , It is an object of the present invention to provide a method for preparing instant frozen zucchini capable of catching the original fishy or nuri smell of zucchini, and instant frozen zucchini prepared therefrom.
  • the present invention in order to solve the above-mentioned problems,
  • a method for preparing instant frozen zucchini comprising the steps of: thawing frozen zucchini, which is a main ingredient; Washing the thawed zucchini and washing by removing foreign substances; Seasoning by adding additional ingredients to the washed octopus; and aging and fermenting the seasoned zucchini for more than 72 hours, wherein the auxiliary material includes a first material and a second material, wherein the first material is deep sea concentrated water in a concentrated state of deep sea water,
  • the deep sea concentrated water provides a method for producing instant frozen zucchini, characterized in that it is included in an amount of 10 to 30 parts by weight based on 100 parts by weight of the total sub-material.
  • the present invention provides a method for producing instant frozen zucchini, characterized in that the concentrated deep sea water is concentrated to a salt concentration of 40 wt% by heating the collected deep sea water.
  • the deep sea water is deep sea water with a water temperature of 0 ° C to 5 ° C below the water depth of 200 m at sea level, and the salt concentration of the water containing the deep sea water concentrate is 10 wt % to 15 wt %, characterized in that Provided is a method for preparing instant frozen zucchini.
  • the second material included in the auxiliary material is selected from the group consisting of red pepper paste, red pepper powder, garlic, plum syrup, brown sugar, oligosaccharide, ginger, sesame oil, fried sesame, peanut powder, flavor enhancer and pepper powder It provides a method for producing instant frozen zucchini, characterized in that it comprises at least one type.
  • the present invention provides a method for preparing instant frozen zucchini, characterized in that the second material is included in an amount of 70 to 90 parts by weight based on 100 parts by weight of the total of the auxiliary materials.
  • the present invention provides a method for preparing instant frozen zucchini, characterized in that the red pepper paste is prepared by mixing red pepper powder, wheat rice, starch syrup, purified water and refined salt.
  • the present invention provides a method for producing instant frozen zucchini, comprising a packaging step of packaging the aged and fermented zucchini in a product container, after the aging and fermenting step.
  • the present invention provides a method for producing instant frozen zucchini, characterized in that the packaging step includes a metal detection test for the aged and fermented zucchini.
  • the present invention provides an instant frozen zucchini prepared by the method for preparing the instant frozen zucchini described above.
  • the instant frozen zucchini production method according to the present invention uses deep sea concentrated water in manufacturing the seasoning for zucchini, the main raw material for stir-frying zucchini. You can cook it without the original fishy or bitter smell of zucchini even though frozen zucchini is the main ingredient.
  • the instant frozen zucchini produced by the method for manufacturing instant frozen zucchini according to the present invention can be stored in a fresh state for a longer period of time, and it can satisfy consumers' tastes as it is fresh and harmless to the human body of consumers.
  • FIG. 1 is a flow chart showing a method for preparing instant frozen zucchini according to an embodiment of the present invention.
  • FIG. 2 is a flowchart illustrating a method for preparing instant frozen zucchini according to another embodiment of the present invention.
  • FIG. 3 is a flowchart illustrating a method for preparing instant frozen zucchini according to another embodiment of the present invention.
  • the present invention relates to a method for preparing instant frozen zucchini.
  • the present invention relates to a method for preparing instant frozen zucchini using deep sea water.
  • FIG. 1 is a flow chart showing a method for preparing instant frozen zucchini according to an embodiment of the present invention.
  • the method 10 for preparing instant frozen zucchini according to the present invention includes the steps of thawing frozen zucchini, which is a main raw material, (S100); Washing the thawed zucchini by removing foreign substances and washing (S200); Seasoning by adding additional ingredients to the washed zucchini (S300); And it may include a step (S400) of aging and fermenting the seasoned zucchini for 72 hours or more.
  • the step (S100) of thawing the frozen zucchini which is the main raw material, may include a process of thawing the frozen seafood in a wet method, that is, immersing it in water below 5 degrees Celsius for less than 24 hours.
  • purified water or seawater with low salinity may be used as the water, and it is more preferable to use purified water because it can lower the salinity contained in the zucchini itself.
  • the step of washing the thawed zucchini and removing foreign substances includes removing the inedible part of the thawed zucchini and washing the squash from which the inedible part is removed again in purified water.
  • S200 The step of washing the thawed zucchini and removing foreign substances
  • the method for manufacturing instant frozen zucchini according to the present invention includes the steps of thawing the frozen zucchini, which is the main raw material, (S100) and washing the thawed zucchini by removing foreign substances and washing (S200) After sequentially proceeding, A step of seasoning (S300) is performed by adding additional ingredients to the washed zucchini.
  • the auxiliary material may include a first material and a second material.
  • the first material included in the auxiliary material is preferably deep-sea concentrated water in a concentrated state of deep-sea water.
  • the deep-sea concentrated water can be prepared by processing the collected deep-sea water.
  • the deep sea water may be sea water having a water temperature of 200 m or less based on sea level of 0°C to 5°C.
  • the taste of instant frozen zucchini is higher than when seasoning is performed using water containing salts of different concentrations.
  • the taste of instant frozen zucchini is higher than when seasoning is performed using water containing salts of different concentrations.
  • the method for producing instant frozen zucchini by using brine in the form of processing deep sea water without using brine as it is, salinity control is easier and the taste and flavor of instant frozen zucchini can be maintained more intensely.
  • the salt concentration of the water containing the deep sea water concentrate is 10 wt% to 15 wt%, and when salting with water having a salt concentration of water in the above range, it is possible to produce a lower salt type instant frozen zucchini.
  • the second material included in the auxiliary material may include at least one selected from the group consisting of red pepper paste, red pepper powder, garlic, plum syrup, brown sugar, oligosaccharide, ginger, sesame oil, fried sesame, peanut powder, flavor enhancer, and pepper powder.
  • the second material may be included in an amount of 70 parts by weight to 90 parts by weight based on 100 parts by weight of the total of the auxiliary materials.
  • the sub-material includes the first material and the second material, and when the total amount of the sub-material is 100 parts by weight, the first material, the deep-sea concentrate, is 10 to 30 parts by weight and 70 parts by weight of the second material. It is preferable to mix in a mixing ratio of parts to 90 parts by weight.
  • the auxiliary material includes the first material and the second material in the above-mentioned mixing ratio, there is an effect of catching the original fishy smell and the nurin smell of octopus as a seasoning seasoning for zucchini.
  • red pepper paste included in the second material a mixture prepared by mixing red pepper powder, wheat rice, starch syrup, purified water and refined salt may be used.
  • the instant frozen zucchini manufacturing method 10 may include the step (S400) of aging and fermenting the seasoned zucchini for 72 hours or more.
  • the step (S400) of aging and fermenting the seasoned zucchini for more than 72 hours (S400) is performed including the step of absorbing the seasoned seasoning with the trimmed zucchini. This can be done by immersion.
  • nisin is added to the aged and fermented trimmed zucchini. It can be carried out by additionally including the process of suppressing putrefactive bacteria by adding it.
  • the nisin is not particularly limited, but is preferably nisin produced from, for example, streptococcus lactis.
  • the added nisin is a basic protein, and as a food preservative, it has an effect of inhibiting the growth of various streptococci, glucococci, Mycobacterium tuberculosis, sporophyte putrefactive bacteria, and the like. Due to this effect, it may have the effect of extending the shelf life of the prepared instant frozen squash.
  • nisin When nisin is added in the aging and fermentation step of the instant frozen zucchini during the shelf life, it is possible to suppress the generation of putrefactive bacteria generated during low-temperature aging at an appropriate time, so that the effect of adding nisin can be more preferably implemented.
  • the amount of nisin added is preferably 0.05% to 0.10% based on 100% of the total ripened and fermented instant frozen zucchini.
  • the efficacy of inhibiting the growth of putrefactive bacteria in aquatic products can be maintained at an excellent level.
  • FIGS. 2 and 3 are flow charts showing a method for preparing instant frozen zucchini according to another embodiment of the present invention.
  • the instant frozen zucchini manufacturing method of the present invention includes a packaging step (S500) of packaging the aged and fermented zucchini in a product container after the aging and fermenting step (S400) Also, the packaging step (S500) may additionally include a step (S510) including a metal detection test for the aged and fermented zucchini.
  • step (S510) including the metal detection test for the aged and fermented zucchini it may be performed after undergoing a rapid freezing process for the aged and fermented zucchini.
  • the rapid freezing process it is a process of rapid freezing by exposing aged and fermented zucchini to a temperature condition of -40 to -20 degrees Celsius for less than 60 minutes. It is possible to prevent the occurrence of microbial propagation, self-degradation, deterioration of freshness and consequent rancidity, oxidation, or odor.
  • the quick-freezing process may be performed by passing through a commonly used process, that is, a tunnel-type quick-freezing freezer.
  • a step (S510) of performing a metal detection test may be performed.
  • the step (S510) of performing the metal detection inspection is not particularly limited, but is performed by, for example, the naked eye and a metal detector. In this case, the inspector visually confirms the sensory state of the edible part, and metal foreign substances can be removed by passing the metal detector.
  • a packaging step (S500) of packaging the frozen zucchini in a product container after the metal detection and inspection step (S510) is completed is performed.
  • the packaging step (S500) is a process of packaging the inspected frozen zucchini in a state that can be stored and shipped, and is performed at a temperature of 20 degrees Celsius or less.
  • inner packaging and outer packaging for the frozen zucchini for which the inspection has been completed are performed.
  • the frozen zucchini may be packaged in units of 100 g, 200 g, 300 g, 400 g, 500 g, 600 g, 1 kg or 5 kg in an airtight container.
  • the packaged frozen zucchini is moved to a frozen storage warehouse having an internal temperature of minus 20 degrees Celsius or less by pallets and transport equipment, and is spaced apart from the floor and wall to be stored frozen, and may be shipped out if necessary.
  • the present invention also relates to instant frozen zucchini prepared by the method for preparing instant frozen zucchini according to the present invention described above.
  • the instant frozen zucchini produced by the method for manufacturing instant frozen zucchini according to the present invention can be stored in a fresh state for a longer period of time, and it can satisfy consumers' tastes as it is fresh and harmless to the human body of consumers.
  • Frozen zucchini the main raw material, was selected by a conventional method, and then thawed in water at 5 degrees Celsius or less for about 18 hours. The thawed zucchini was washed to confirm and remove foreign substances. The main and sub-materials were added and seasoned.
  • the auxiliary material is a mixture of deep sea concentrated water having a salt concentration of 40wt% and red pepper paste seasoning in a certain ratio
  • the red pepper paste seasoning is red pepper paste prepared by mixing red pepper powder, wheat rice, starch syrup, purified water and refined salt, red pepper paste, and red pepper powder , garlic, plum syrup, brown sugar, oligosaccharide, ginger, sesame oil, roasted sesame, peanut powder, flavor enhancer and black pepper powder were added in appropriate amounts.
  • the seasoned frozen zucchini was aged and fermented for 72 hours in an aging room, and about 0.05% of nisin produced from streptococcus lactis was added relative to 100% of the total weight of aging.
  • the aged and fermented frozen zucchini (A) was placed in a container and packaged after performing a metal detection test.
  • frozen zucchini (A1) was prepared by mixing 10 parts by weight of deep sea concentrated water and 90 parts by weight of red pepper paste seasoning.
  • Frozen zucchini (A2) was prepared in the same manner as in Example 1, except that 20 parts by weight of deep sea concentrated water and 80 parts by weight of red pepper paste seasoning were mixed during the manufacturing process of Example 1.
  • Frozen zucchini (A3) was prepared in the same manner as in Example 1, except that 30 parts by weight of deep sea concentrated water and 70 parts by weight of red pepper paste seasoning were mixed during the manufacturing process of Example 1.
  • Frozen zucchini (B1) was prepared in the same manner as in Example 1, except that nisin produced from Streptococcus lactis was not added during the manufacturing process of Example 1.
  • Example 2 nisin produced from Streptococcus lactis in the completed frozen zucchini, not in the aging and fermentation stage, was added by about 0.05% relative to 100% of the total weight of the complete frozen zucchini except that Then, frozen zucchini (B2) was prepared in the same manner as in Example 1.
  • Example 3 nisin produced from Streptococcus lactis in the finished frozen zucchini, not in the aging and fermentation stage, was added to about 0.1% of the total weight of the complete frozen zucchini except for adding about 0.1% Then, frozen zucchini (B3) was prepared in the same manner as in Example 1.
  • Frozen zucchini (B4) was prepared in the same manner as in Example 1, except that 8 parts by weight of deep sea concentrated water and 92 parts by weight of red pepper paste seasoning were mixed during the manufacturing process of Example 1.
  • Frozen zucchini (B5) was prepared in the same manner as in Example 1, except that 32 parts by weight of deep sea concentrated water and 68 parts by weight of red pepper paste seasoning were mixed during the manufacturing process of Example 1.
  • the overall preference including the color, taste, and flavor of each of the frozen squash prepared in the Examples and Comparative Examples was evaluated by 50 sensory testers between the ages of 20 and 70 on a 5-point basis. In this case, 5 points were very good, 4 points were good, 3 points were average, 2 points were bad, and 1 point was very bad.
  • S200 A washing step of washing the thawed zucchini and removing foreign substances
  • S500 Packaging step of packaging the aged and fermented zucchini in a product container

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne un procédé de production de poulpes ocellés surgelés instantanés et des poulpes ocellés surgelés instantanés ainsi produits et, plus particulièrement : un procédé de production de poulpes ocellés surgelés instantanés, dans lequel, par l'assaisonnement de poulpes ocellés en guise d'ingrédient principal par inclusion d'eau de mer profonde concentrée, il est possible de produire facilement des poulpes ocellés surgelés instantanés de qualité uniforme et possédant diverses saveurs, les poulpes ocellés surgelés instantanés étant inoffensifs pour le corps humain par comparaison avec d'autres assaisonnements contenant des assaisonnements chimiques seuls ; et des poulpes ocellés surgelés instantanés produits à l'aide du procédé. Dans le procédé de production de poulpes ocellés surgelés instantanés selon la présente invention, lors de la préparation d'un assaisonnement pour poulpes ocellés, l'ingrédient principal de poulpes ocellés sautés, de l'eau de mer profonde concentrée est utilisée, et ainsi la salinité est facilement régulée, ce qui permet de cuisiner des poulpes ocellés sautés de goût et de qualité uniformes, sans odeur de poisson intrinsèque ou d'odeur de brûlé malgré l'utilisation de poulpes ocellés surgelés comme ingrédient principal. De plus, des poulpes ocellés surgelés instantanés produits à l'aide du procédé de production de poulpes ocellés surgelés instantanés selon la présente invention peuvent être maintenus frais pendant plus longtemps, sont sans danger pour le corps des consommateurs et sont frais, satisfaisant ainsi les préférences des consommateurs.
PCT/KR2020/015674 2020-08-27 2020-11-10 Procédé de production de poulpes ocellés surgelées instantanés et poulpes ocellés surgelées instantanés ainsi produits WO2022045451A1 (fr)

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