CN102406192A - Multi-taste sea urchin can and preparation method thereof - Google Patents
Multi-taste sea urchin can and preparation method thereof Download PDFInfo
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- CN102406192A CN102406192A CN2011101176182A CN201110117618A CN102406192A CN 102406192 A CN102406192 A CN 102406192A CN 2011101176182 A CN2011101176182 A CN 2011101176182A CN 201110117618 A CN201110117618 A CN 201110117618A CN 102406192 A CN102406192 A CN 102406192A
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the field of aquatic food processing, in particular to a multi-taste sea urchin can and a manufacturing method thereof. A canned food containing sea urchin with multiple tastes is prepared from fresh sea urchin by removing shell to obtain gonad, mixing with fruit and vegetable, and adding self-made soup. The preparation method comprises the steps of preparing soup, processing raw materials, filling and sterilizing. In the preparation process, through precooling and dehydration, the completeness of the gonad of the sea urchin is ensured in the process of opening the shell and taking the content, and the generation of waste materials is reduced; the sea urchin and fruit and vegetable instant can has the nutritional values of sea urchins and fruits and vegetables, is beneficial to the nutrition and health of consumers, has various tastes, can meet different requirements of consumers, is convenient to circulate and carry, can be eaten instantly after opening, and can be stored for 18 months at normal temperature according to quality guarantee period verification experiments.
Description
Technical field
The present invention relates to the aquatic food manufacture field, be specifically related to many tastes sea urchin can and preparation method thereof.
Background technology
Aquatic products are nutritious because of it, delicious flavour, low fat low cholesterol are more and more welcome.Along with growth in the living standard, the consumer is pursuing high quality, diversified product, particularly marine product day by day, and sea urchin receives pursuing of consumer gradually as the important representative of marine product.The sea urchin gonad protein content is high, and every hectogram contains protein and reaches 20g, contains 17 seed amino acids, complete, the balanced proportion of component, and be easy to digest and assimilate.Sea urchin gonad not only has abundant nutritive value, and also has outstanding medical value, has stabilizing blood pressure, improves immunity of organisms, reduces blood in human body in clearing gallbladder sterol and triglycerides, effects such as angiocardiopathy preventing; Therefore sea urchin has excellent development and utilizes prospect.
Along with the raising of Chinese economic development and people's living standard, be limited to sea urchin food product taste, edible form, preservation technology and traffic condition, the bright article of present sea urchin have been difficult to meet the need of market.
Summary of the invention
The object of the present invention is to provide that a kind of nutritive value is abundant, many tastes sea urchin can of unique flavor and instant and preparation method thereof.
In order to achieve the above object, the present invention adopts following technical scheme: many tastes sea urchin can is a raw material with fresh and alive sea urchin, and fresh and alive sea urchin raw material shells and gets sea urchin gonad, is equipped with the abundant fruits and vegetables batching of various nutritive values, and adds the seasoning of self-control soup juice.
Described sea urchin gonad and fruits and vegetables batching are evenly mixed by weight 1: 0～1.
The component of described self-control soup juice is white granulated sugar, xylitol, flavour nucleotide disodium and pure water, and the percentage by weight of each component is:
White granulated sugar 0.5-4.5%
Xylitol 0.05-0.1%
Flavour nucleotide disodium 0.05-0.1%
Other are pure water.
The weight ratio of said sea urchin gonad and fruits and vegetables ingredients mixture and self-control soup juice 4: 1.
The preparation method of above-mentioned many tastes sea urchin can, step is following:
One, preparation soup juice
Soup juice is formed by white granulated sugar, xylitol, flavour nucleotide disodium and pure water mixed preparing, and the weight ratio of said each component is: white granulated sugar 0.5-4.5%, xylitol 0.05-0.1%, flavour nucleotide disodium 0.05-0.1%, and other are pure water;
Two, raw material is handled
(1) select for use free from extraneous odour, the fresh and alive sea urchin of hangnail is not a raw material, and fresh and alive sea urchin raw material is carried out precooling dehydration, precooling temperature remains on 0-5 ℃, raw material precooling dewatering time generally is no more than 24h according to deciding in season and sea urchin raw material condition;
(2) open shell and get content, be advisable, sea urchin gonad and outer embrane are all dug out, extract and stay enteraden and the outer embrane on the sea urchin gonad not destroy sea urchin gonad;
When preparation original flavor sea urchin can; When promptly not adding the fruits and vegetables batching; Be immersed in mass concentration after sea urchin gonad and outer embrane all dug out and be 3.6-4.5%, temperature and be in 6-10 ℃ the salt solution and finalize the design, extract enteraden and outer embrane on the sea urchin gonad then, get behind the content before can from opening shell; The soak time of sea urchin gonad in salt solution is 0.5-4h, so can keep the original shape of sea urchin gonad.
(3) select for use nutritious, maturity good, fresh fruits and vegetables are raw material, fruits and vegetables are cleaned peeling get pulp and be ground into the mud shape;
(4) will pass through sea urchin gonad and the fruit-and-vegetable puree that raw material handles mixes by weight 1: 0～1;
Three, can
To pass through the sea urchin gonad of raw material processing and the mixture of fruit-and-vegetable puree and the soup juice of preparation and be filled at 4: 1 in the packing jar according to weight ratio, be under the 0.06pa in vacuum, encapsulates.
Four, sterilization
Carry out heat sterilization heat distribution test by SN-T 0400.6-2005 " importing and exporting the tinned food inspection procedure ", product is carried out the thermal break-through experiment, and F value >=6 of product are confirmed in test.
Beneficial effect of the present invention is following:
1, through precooling dehydration, guarantee that sea urchin gets the integrality of sea urchin gonad in the content process opening shell, reduce the generation of waste material;
2, many tastes of the present invention sea urchin can not only has the distinctive local flavor of sea urchin, gives the taste of fruits and vegetables simultaneously, liked by the eater; And many tastes sea urchin can has the nutritive value of sea urchin and fruits and vegetables simultaneously, helps consumer's nutrient health;
3, multiple tastes of the present invention; Can satisfy consumer's different demands, and be convenient to circulate, carry, when edible; Opening can have the multiple eating mode to select when jar instant; Can directly eat, can be used for other food as raw material again, as be made into sea urchin roe rice served with meat and vegetables on top, sea urchin congee or sea urchin sushi etc.;
4, carried out sterilization processing in the preparation process, thereby the control microbiological indicator meets tinned food commercial sterilization requirement, edible nourishing, health, and according to the shelf-life confirmatory experiment, normal temperature can be stored 18 months.
The specific embodiment
Below in conjunction with embodiment the present invention is done further explain.
Embodiment 1
Preparation original flavor sea urchin can, concrete steps are following:
One, preparation soup juice
Soup juice is formed by white granulated sugar, xylitol, flavour nucleotide disodium and pure water mixed preparing, and the weight ratio of said each material is: white granulated sugar 0.8%, xylitol 0.1%, flavour nucleotide disodium 0.05%, and other are pure water;
Two, raw material is handled
(1) with the free from extraneous odour of acceptance(check), precooling dehydration is not carried out in the fresh and alive sea of hangnail, precooling temperature remains on 0-5 ℃, and raw material precooling dewatering time is 24h;
(2) use cracker to aim at sea urchin concave surface center and open sea urchin shell; Firmly want appropriateness, be advisable, sea urchin gonad and outer embrane are all dug out along the sea urchin shell internal edge not destroy sea urchin gonad; Be immersed in mass concentration then and be in 4.0% the salt solution, water temperature is controlled at 6-10 ℃;
(3) use medical tweezers to extract and stay enteraden and the outer embrane on the sea urchin gonad, to be filled.
Get behind the content before can from opening shell, the soak time of sea urchin gonad in salt solution is 0.5-4h;
Three, canned
To pass through the sea urchin gonad of raw material processing and the soup juice of preparation and be filled in the packing jar by weight 4: 1, and adopt the fully automatic vacuum tin seamer to seal jar then, vacuum is 0.06pa;
Four, sterilization
Computer fully-automatic sprinkling sterilization still is used in sterilization; Parameter is set at 100 ℃/15-18min, 115 ℃/20-25min; For guaranteeing bactericidal effect; Retorts is carried out heat sterilization heat distribution test by SN-T 0400.6-2005 " importing and exporting the tinned food inspection procedure ", product is carried out the thermal break-through experiment, and F value >=6 of product is confirmed in test.
Embodiment 2
Preparation "Hami" melon sea urchin can.
"Hami" melon, flavor cold in nature is sweet, is rich in protein, dietary fiber, carrotene, vitamin and various trace element.Hami melon pulp has diuresis, quenches the thirst, removes effects such as dysphoria with smothery sensation, anti-summer heat, can control fever, heatstroke, thirsty, urinary tract infections, mouth and nose and give birth to symptom such as sore and summer-heat removing is arranged, and removes dysphoria with smothery sensation, and the effect that promotes the production of body fluid to quench thirst is the good merchantable brand of relieving summer-heat in summer.Edible "Hami" melon has significant facilitation to the human body hematopoietic function, can be used as the article of the dietotherapy of anaemia.Concrete preparation process is following:
One, preparation soup juice
Soup juice is formed by white granulated sugar, xylitol, flavour nucleotide disodium and pure water mixed preparing, and the weight ratio of said each material is: white granulated sugar 3%, xylitol 0.08%, flavour nucleotide disodium 0.05%, and other are pure water;
Two, raw material is handled
(1) select for use free from extraneous odour, the fresh and alive sea urchin of hangnail is not a raw material, and fresh and alive sea urchin raw material is carried out precooling dehydration, precooling temperature remains on 0-5 ℃, raw material precooling dewatering time generally is no more than 24h according to deciding in season and sea urchin raw material condition;
(2) open shell and get content, sea urchin gonad and outer embrane are all dug out, extract and stay enteraden and the outer embrane on the sea urchin gonad;
(3) the ripening degree of selection is good, and fresh "Hami" melon is a raw material, and "Hami" melon is cleaned peeling and is ground into mud;
(4) mix "Hami" melon mud and sea urchin, according to 1: 1 ratio mixing;
Three, can
The soup juice of the sea urchin gonad of handling and "Hami" melon mixture and preparation is filled in the packing jar according to part by weight at 4: 1, and the encapsulation back adopts the fully automatic vacuum tin seamer to seal jar, and vacuum is 0.06pa.
Four, sterilization:
Computer fully-automatic sprinkling sterilization still is used in sterilization; Parameter is set at 100 ℃/15-18min, 117 ℃/24-28min; For guaranteeing bactericidal effect; Retorts is carried out heat sterilization heat distribution test by SN-T 0400.6-2005 " importing and exporting the tinned food inspection procedure ", product is carried out the thermal break-through experiment, and F value >=6 of product is confirmed in test.
Embodiment 3
Preparation pawpaw sea urchin can.
Pawpaw is rich in compositions such as carpaine, papain, chymopapain, lycopene, Cobastab, C, E, carrotene, kryptoxanthin, violaxanthin and kryptoxanthin ring amide.Can prevent that swelling of liver cell and balloon appearance from becoming, can promote hepatocellular reparation, serum glutamic pyruvic transaminase is significantly reduced; Have stronger antibacterial action simultaneously, can also slow down the growth of cell, reduce the phagocytosis of macrophage.Concrete preparation process is following:
One, preparation soup juice
Soup juice is formed by white granulated sugar, xylitol, flavour nucleotide disodium and pure water mixed preparing, and the weight ratio of said each material is: white granulated sugar 3%, xylitol 0.08%, flavour nucleotide disodium 0.05%, and other are pure water;
Two, raw material is handled
(1) select for use free from extraneous odour, the fresh and alive sea urchin of hangnail is not a raw material, and fresh and alive sea urchin raw material is carried out precooling dehydration, precooling temperature remains on 0-5 ℃, raw material precooling dewatering time generally is no more than 24h according to deciding in season and sea urchin raw material condition;
(2) open shell and get content, sea urchin gonad and outer embrane are all dug out, extract and stay enteraden and the outer embrane on the sea urchin gonad;
(3) the ripening degree of selection is good, and fresh pawpaw is a raw material, and pawpaw is cleaned peeling and is ground into mud;
(4) mix pawpaw mud and sea urchin, according to 1: 1 ratio mixing;
Three, can
The soup juice of the sea urchin gonad of handling and pawpaw mixture and preparation is filled in the packing jar according to part by weight at 4: 1, and the encapsulation back adopts the fully automatic vacuum tin seamer to seal jar, and vacuum is 0.06pa;
Four, sterilization
Computer fully-automatic sprinkling sterilization still is used in sterilization; Parameter is set at 100 ℃/15-18min, 117 ℃/24-28min; For guaranteeing bactericidal effect; Retorts is carried out heat sterilization heat distribution test by SN-T 0400.6-2005 " importing and exporting the tinned food inspection procedure ", product is carried out the thermal break-through experiment, and F value >=6 of product is confirmed in test.
Embodiment 4
Preparation carrot sea urchin can.
Carrot is rich in carrotene, and carbohydrate, iron, vitamin etc., and other contains pectin, starch, inorganic salts and several amino acids.Edible carrot has liver-benefiting eye-brightening, the wide intestines of sharp diaphragm, and invigorating the spleen removes the effect of infantile malnutrition due to digestive disturbances or intestinalparasites, and carrot can raise immunity simultaneously.Carrot also contains abundant sugar reducing substance, is diabetes patient's good food, some composition that it is contained;, mountain mark phenol plain like slack skin can increase coronary blood flow; Reduce blood fat, promote adrenergic synthesizing, also have step-down; Cardiotonic is the dietotherapy good merchantable brand of hypertension, patients with coronary heart disease.Concrete preparation process is following:
One, preparation soup juice
Soup juice is formed by white granulated sugar, xylitol, flavour nucleotide disodium and pure water mixed preparing, and the weight ratio of said each material is: white granulated sugar 3%, xylitol 0.08%, flavour nucleotide disodium 0.05%, and other are pure water;
Two, raw material is handled
(1) select for use free from extraneous odour, the fresh and alive sea urchin of hangnail is not a raw material, and fresh and alive sea urchin raw material is carried out precooling dehydration, precooling temperature remains on 0-5 ℃, raw material precooling dewatering time generally is no more than 24h according to deciding in season and sea urchin raw material condition;
(2) open shell and get content, sea urchin gonad and outer embrane are all dug out, extract and stay enteraden and the outer embrane on the sea urchin gonad;
(3) the ripening degree of selection is good, and fresh carrot is a raw material, and carrot is cleaned peeling and is ground into mud;
(4) mix mashed carrot and sea urchin, according to 1: 1 ratio mixing;
Three, can
The soup juice of the sea urchin gonad of handling and carrot mixture and preparation is filled in the packing jar according to part by weight at 4: 1, and the encapsulation back adopts the fully automatic vacuum tin seamer to seal jar, and vacuum is 0.06pa;
Four, sterilization
Computer fully-automatic sprinkling sterilization still is used in sterilization; Parameter is set at 100 ℃/15-18min, 117 ℃/24-28min, is to guarantee bactericidal effect, and retorts is carried out the heat sterilization heat distribution by SN-T 0400.6-2005 " importing and exporting the tinned food inspection procedure " and tested; Product is carried out the thermal break-through experiment; And F value >=6 of test affirmation product, guarantee not to be vulnerable to enzyme and microbiological effect at shelf life, between the delivery period, reach fresh-keeping effect; Also can keep the organoleptic quality of sea urchin simultaneously well, make the various sea urchin can of color.
Embodiment 5
Preparation pumpkin sea urchin can.
Pumpkin contains starch, protein, carrotene, Cobastab, vitamin C and compositions such as calcium, phosphorus.It is nutritious, receives people's attention day by day.Higher edibility is not only arranged, and very important dietary function is arranged.In recent years, both at home and abroad medical expert, scholar's research show, edible squash is treated hypertrophy of the prostate in addition, prevents prostate cancer, prevented and treated atherosclerotic and gastric mucosa ulcer, effect such as the inducing decomposition of calculi.Concrete preparation process is following:
One, preparation soup juice
Soup juice is formed by white granulated sugar, xylitol, flavour nucleotide disodium and pure water mixed preparing, and the weight ratio of said each material is: white granulated sugar 4%, xylitol 0.08%, flavour nucleotide disodium 0.05%, and other are pure water;
Two, raw material is handled
(1) select for use free from extraneous odour, the fresh and alive sea urchin of hangnail is not a raw material, and fresh and alive sea urchin raw material is carried out precooling dehydration, precooling temperature remains on 0-5 ℃, raw material precooling dewatering time generally is no more than 24h according to deciding in season and sea urchin raw material condition;
(2) open shell and get content, sea urchin gonad and outer embrane are all dug out, extract and stay enteraden and the outer embrane on the sea urchin gonad;
(3) the ripening degree of selection is good, and fresh pumpkin is a raw material, pumpkin is cleaned gone to be ground into mud after the seed peeling;
(4) mix minced pumpkin and sea urchin, according to 1: 1 ratio mixing;
Three, can
The soup juice of the sea urchin gonad of handling and pumpkin mixture and preparation is filled in the packing jar according to part by weight at 4: 1, and the encapsulation back adopts the fully automatic vacuum tin seamer to seal jar, and vacuum is 0.06pa;
Four, sterilization
Computer fully-automatic sprinkling sterilization still is used in sterilization; Parameter is set at 100 ℃/15-18min, 117 ℃/20-25min; For guaranteeing bactericidal effect; Retorts is carried out heat sterilization heat distribution test by SN-T 0400.6-2005 " importing and exporting the tinned food inspection procedure ", product is carried out the thermal break-through experiment, and F value >=6 of product is confirmed in test.
Embodiment 6
Preparation Ipomoea batatas sea urchin can.
Ipomoea batatas contains kind trace element and linoleic acid etc. surplus abundant starch, dietary fiber, carrotene, vitamin A, B, C, E and potassium, iron, copper, selenium, the calcium etc. 10, and nutritive value is very high, is called the most balanced health food of nutrition by nutritionists.These materials can keep blood vessel elasticity, to the control senility habitual constipation very effectively.Concrete preparation process is following:
One, preparation soup juice
Soup juice is formed by white granulated sugar, xylitol, flavour nucleotide disodium and pure water mixed preparing, and the weight ratio of said each material is: white granulated sugar 3%, xylitol 0.08%, flavour nucleotide disodium 0.05%, and other are pure water;
Two, raw material is handled
(1) select for use free from extraneous odour, the fresh and alive sea urchin of hangnail is not a raw material, and fresh and alive sea urchin raw material is carried out precooling dehydration, precooling temperature remains on 0-5 ℃, raw material precooling dewatering time generally is no more than 24h according to deciding in season and sea urchin raw material condition;
(2) open shell and get content, sea urchin gonad and outer embrane are all dug out, extract and stay enteraden and the outer embrane on the sea urchin gonad;
(3) the ripening degree of selection is good, and fresh Ipomoea batatas is a raw material, and Ipomoea batatas is cleaned peeling and is ground into mud;
(4) mixture of red mashed potatoes and sea urchin were according to 1: 1 ratio mixing;
Three, can
The soup juice of the sea urchin gonad of handling and Ipomoea batatas mixture and preparation is filled in the packing jar according to part by weight at 4: 1, and the encapsulation back adopts the fully automatic vacuum tin seamer to seal jar, and vacuum is 0.06pa;
Four, sterilization:
Computer fully-automatic sprinkling sterilization still is used in sterilization; Parameter is set at 100 ℃/15-18min, 117 ℃/24-28min; For guaranteeing bactericidal effect; Retorts is carried out heat sterilization heat distribution test by SN-T 0400.6-2005 " importing and exporting the tinned food inspection procedure ", product is carried out the thermal break-through experiment, and F value >=6 of product is confirmed in test.
Claims (7)
1. many tastes sea urchin can is characterized in that, is raw material with fresh and alive sea urchin, and fresh and alive sea urchin raw material shells and gets sea urchin gonad, is equipped with the abundant fruits and vegetables batching of various nutritive values, and adds the seasoning of self-control soup juice.
2. many tastes sea urchin can according to claim 1 is characterized in that, described sea urchin gonad and fruits and vegetables batching are evenly mixed by weight 1: 0～1.
3. many tastes sea urchin can according to claim 1 is characterized in that the component of described self-control soup juice is white granulated sugar, xylitol, flavour nucleotide disodium and pure water, and the percentage by weight of each component is:
White granulated sugar 0.5-4.5%
Xylitol 0.05-0.1%
Flavour nucleotide disodium 0.05-0.1%
Other are pure water.
4. many tastes sea urchin can according to claim 1 is characterized in that, the weight ratio of said sea urchin gonad and fruits and vegetables ingredients mixture and self-control soup juice 4: 1.
5. prepare the method for the described many tastes sea urchin of claim 1 can, it is characterized in that step is following:
One, preparation soup juice
Soup juice is formed by white granulated sugar, xylitol, flavour nucleotide disodium and pure water mixed preparing, and the weight ratio of said each component is: white granulated sugar 0.5-4.5%, xylitol 0.05-0.1%, flavour nucleotide disodium 0.05-0.1%, and other are pure water;
Two, raw material is handled
(1) select for use free from extraneous odour, the fresh and alive sea urchin of hangnail is not a raw material, and fresh and alive sea urchin raw material is carried out precooling dehydration, precooling temperature remains on 0-5 ℃, raw material precooling dewatering time is no more than 24h;
(2) open shell and get content, be advisable, sea urchin gonad and outer embrane are all dug out, extract and stay enteraden and the outer embrane on the sea urchin gonad not destroy sea urchin gonad;
(3) select for use nutritious, maturity good, fresh fruits and vegetables are raw material, fruits and vegetables are cleaned peeling get pulp and be ground into the mud shape;
(4) will pass through sea urchin gonad and the fruit-and-vegetable puree that raw material handles mixes by weight 1: 0～1;
Three, can
To pass through the sea urchin gonad of raw material processing and the mixture of fruit-and-vegetable puree and the soup juice of preparation and be filled at 4: 1 in the packing jar according to weight ratio, be under the 0.06pa in vacuum, encapsulates;
Four, sterilization
Carry out heat sterilization heat distribution test by SN-T 0400.6-2005 " importing and exporting the tinned food inspection procedure ", product is carried out the thermal break-through experiment, and F value >=6 of product are confirmed in test.
6. the preparation method of many tastes sea urchin can according to claim 5; It is characterized in that, when sea urchin gonad and fruit-and-vegetable puree weight ratio are 1: 0, promptly prepare original flavor sea urchin can; During described raw material is handled; Sea urchin is opened shell and is got content, is immersed in mass concentration after sea urchin gonad and outer embrane are all dug out and is 3.6-4.5%, temperature and be in 6-10 ℃ the salt solution to finalize the design, and extracts then and stays enteraden and the outer embrane on the sea urchin gonad.
7. the preparation method of many tastes sea urchin can according to claim 6 is characterized in that, during described sea urchin raw material is handled, gets behind the content before can from opening shell, and the soak time of sea urchin gonad in salt solution is 0.5-4h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101176182A CN102406192A (en) | 2010-09-21 | 2011-04-28 | Multi-taste sea urchin can and preparation method thereof |
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010291358.6 | 2010-09-21 | ||
| CN2010102913586A CN101965988A (en) | 2010-09-21 | 2010-09-21 | Sea urchin can and preparation method thereof |
| CN201110028634.4 | 2011-01-24 | ||
| CN201110028634 | 2011-01-24 | ||
| CN2011101176182A CN102406192A (en) | 2010-09-21 | 2011-04-28 | Multi-taste sea urchin can and preparation method thereof |
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| CN102406192A true CN102406192A (en) | 2012-04-11 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919084A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | Novel method for preparing canned pickled cucumber |
| CN106343405A (en) * | 2016-11-25 | 2017-01-25 | 山东好当家海洋发展股份有限公司 | Preparation method of canned sea urchin |
| CN107822000A (en) * | 2017-09-29 | 2018-03-23 | 青岛河澄知识产权有限公司 | A kind of preparation method of starfish sea urchin gruel can |
| CN107853555A (en) * | 2017-09-29 | 2018-03-30 | 青岛河澄知识产权有限公司 | A kind of starfish sea urchin gruel can |
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- 2011-04-28 CN CN2011101176182A patent/CN102406192A/en active Pending
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| 无: "《自制生物教具经验》", 29 February 1960, 人民教育出版社 * |
| 朱蓓薇等: "《海珍品加工理论与技术的研究》", 31 December 2010, 科学出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919084A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | Novel method for preparing canned pickled cucumber |
| CN106343405A (en) * | 2016-11-25 | 2017-01-25 | 山东好当家海洋发展股份有限公司 | Preparation method of canned sea urchin |
| CN107822000A (en) * | 2017-09-29 | 2018-03-23 | 青岛河澄知识产权有限公司 | A kind of preparation method of starfish sea urchin gruel can |
| CN107853555A (en) * | 2017-09-29 | 2018-03-30 | 青岛河澄知识产权有限公司 | A kind of starfish sea urchin gruel can |
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Application publication date: 20120411 |