CN103445227A - Processing method of sliced freeze-dried abalone - Google Patents
Processing method of sliced freeze-dried abalone Download PDFInfo
- Publication number
- CN103445227A CN103445227A CN2013103704492A CN201310370449A CN103445227A CN 103445227 A CN103445227 A CN 103445227A CN 2013103704492 A CN2013103704492 A CN 2013103704492A CN 201310370449 A CN201310370449 A CN 201310370449A CN 103445227 A CN103445227 A CN 103445227A
- Authority
- CN
- China
- Prior art keywords
- abalone
- freeze
- drying
- bao
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the aquatic food processing field, and in particular relates to a processing method of sliced freeze-dried abalone. The processing method aims at keeping the nutritional value of abalone to the maximum extent and improving the appearance of freeze-dried abalone. According to the technical scheme, the processing method comprises the steps of: (1) cleaning and shelling off abalone; (2) performing dipping treatment on abalone meat obtained after the abalone is shelled off by virtue of a water retention agent, precooling to below 15 DEG C, placing into a mold and freezing quickly; (3) slicing the abalone meat when the abalone meat in the step (2) is quickly frozen to be at -4 to 0 DEG C at the center; and (4) performing dipping treatment on the sliced abalone meat by virtue of a freeze-drying protective additive, panning, and freeze-drying until the abalone meat has constant weight, thus obtaining the sliced freeze-dried abalone. The method can be used for keeping the nutritional value of the abalone to the maximum extent and improving the appearance of the freeze-dried abalone; besides, the freeze-drying efficiency is improved, and energy is saved; therefore, the method has great application and popularization values.
Description
Technical field
The invention belongs to the aquatic food manufacture field, be specifically related to the processing method of a kind of freeze-drying abalone of cutting into slices.
Background technology
The abalone fine and tender taste, delicious flavour, rank one of " marine products eight delicacies ", is very precious marine product.Abalone is nutritious, except containing rich in protein, outside the nutrients such as more calcium, iron, iodine and vitamin A, also is rich in several physiological active substances as EPA, DHA, taurine, superoxide dismutase etc.
The processing of currently reported abalone mainly concentrates on dry Bao, freezes Bao, the instant flexibly-packaged can of abalone etc., basically rests on the processing to whole Bao, for the cut into slices processing method of freeze-drying of abalone, also rarely has report.Industry is badly in need of the processing method of a kind of suitable section freeze-drying abalone, changes traditional processing mode of abalone, further widens the abalone series product line, promotes the sustainable development of abalone culture industry and processing industry.
People's Republic of China's patent of invention that application number is 200510043459.0, disclose a kind of method of producing the freeze-drying abalone with Fresh abalone's sashimi (raw fish).After the method comprises the following steps: to cut Fresh abalone open the intestines that shell successively, precooling is more than 12 hours, then adds water and heats up and boil, and pulls out to put into diluted alkaline and aqueous acetic acid is sent out system, then adds in ionized water at 0 ℃-4 ℃ and make to abalone weight constant weight and take out.Put into again 0 ℃ of-7 ℃ of lower freezer and carry out pre-freeze, then carry out deep-freezing, general cryogenic temperature is below-35 ℃; The sample freezed is installed to the freeze dryer vacuum refrigeration, and vacuum reaches 80Pa and carries out freeze-drying, more than 15 hours, makes sample reach constant weight, makes the freeze-drying abalone.Put into diluted alkaline after due to the method, Fresh abalone being processed and aqueous acetic acid is sent out system, cause a lot of water miscible nutrients losses, the while also can affect the local flavor that finished product freezes Bao.
People's Republic of China's patent of invention that application number is 200910187588.5, the preparation method of quick-frozen unshelled instant abalone is disclosed, the method comprises the following steps: successively that abalone is tasty, shell and get meat, remove internal organ, Bao meat warm water de-black film, cleaning, naturally cooling after tasty through finalizing the design again, finally Bao meat is joined one to one to shell vacuum packaging, sterilization, quick-frozen and got product.The method is tasty by the typing of Bao meat, and baste used is dropped, and causes nutrient residual in baste to be wasted.And, whole Bao is finalized the design tasty, due to the special structure of Bao meat, make tasty inhomogeneous and efficiency is low.
People's Republic of China's patent of invention that application number is 201210100660.8, disclose the processing method of instant seasoning freeze-drying abalone.The technical scheme of this invention comprises the following steps: that (1), by the blanching of fresh and alive abalone band shell, shrinks closed shell flesh, allows abalone meat naturally come off; (2) abalone meat come off is cleaned and arranges; (3) abalone meat is bored a hole; (4) adopt color stabilizer to be protected look to abalone meat; (5) abalone meat step (4) obtained is put in the baste configured and is flooded; (6) abalone meat step (5) obtained carries out freeze drying, makes abalone reach constant weight, makes instant seasoning freeze-drying abalone.The described perforation of the method is processed, and purpose is in order to solve the problem of freeze-drying abalone shrinkage, but inhomogeneous due to the quality of abalone own, and the method that perforation is processed does not solve basic problem.
Summary of the invention
The object of the present invention is to provide the processing method of a kind of freeze-drying abalone of cutting into slices, keep to greatest extent the nutritive value of abalone, improve the outward appearance of freeze-drying abalone, prevent that the freeze-drying abalone from subsiding, shrinkage.
Technical scheme of the present invention, for the processing method of a kind of freeze-drying abalone of cutting into slices is provided, comprises the following steps:
(1) abalone is cleaned, and extracts enteraden, internal organs and shirt rim, adds warm dehulling, cleans standby;
(2) after the Bao meat obtained after abalone decladding is used to the water retention agent impregnation process, after being chilled in advance below 15 ℃, quick-frozen;
(3), when quick-frozen to Bao meat central temperature is-4 ℃-0 ℃, Bao meat is cut into slices;
(4) after the Bao meat after cutting into slices adopts the freeze drying protectant impregnation process, freeze-drying, freeze-drying, to constant weight, obtains described section freeze-drying abalone.
Preferably, in the processing method of above-mentioned section freeze-drying abalone, described step (1) is specially: abalone is cleaned, and extracts enteraden, internal organs and shirt rim, and the heating of band shell water proof, shell, and described water proof heating is specially: heating 1-10min, temperature is made as 60-100 ℃.
Preferably, in the processing method of above-mentioned section freeze-drying abalone, the water retention agent of described step (2) is one or more in sodium chloride, sodium acid carbonate, sodium acetate, natrium citricum, natrium malicum, sodium lactate, sodium hydrogen phosphate, calgon, sodium phosphate trimer, sodium pyrophosphate, sodium dihydrogen phosphate, calcium dihydrogen phosphate, calcium phosphate, Sodium Acid Pyrophosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, tricalcium phosphate, tripotassium phosphate or tertiary sodium phosphate.
Preferably, in the processing method of above-mentioned section freeze-drying abalone, the method for described step (2) impregnation process is flooded for Bao meat is put into to the water retention agent solution prepared, and the solute mass fraction of solution is 0.01%-10%, dip time 30-180 minute, dipping temperature is 1-40 ℃.
Preferably, in the processing method of above-mentioned section freeze-drying abalone, in described step (2), the quick-frozen temperature setting is-18 ℃ to-60 ℃.
Preferably, in the processing method of above-mentioned section freeze-drying abalone, the section of Bao meat is specially in described step (3): Bao meat is cut into to the sheet that thickness is 0.01mm-10mm.
Preferably, in the processing method of above-mentioned section freeze-drying abalone, the freeze drying protectant in described step (4) is carbohydrate, polyalcohols, polymer, anhydrous solvent, surfactant, one or more of amino acid and salt;
Described carbohydrate is one or more in sucrose, trehalose, lactose, glucose, maltose;
Described polymer is one or more in HES, PVP, PEG, glucan, albumin;
Described anhydrous solvent is one or more in ethylene glycol, glycerine, DMSO, DMF;
Described surfactant is polysorbas20, polysorbate40, polysorbate60, polysorbate65, Tween 80, one or more in polysorbate85;
Described amino acid is one or more in Serine, sodium glutamate, alanine, glycine, methyl amimoacetic acid;
Described salt is one or more in phosphate, acetate, citrate.
Preferably; in the processing method of above-mentioned section freeze-drying abalone, in described step (4), the method for impregnation process is flooded for Bao meat is put into to the frozen-dried protective agent solution prepared, and the solute mass fraction of solution is 0.01%-50%; dip time 30-180 minute, dipping temperature is 1-40 ℃.
Preferably, in the processing method of above-mentioned section freeze-drying abalone, described abalone is Japanese Bao, Bao, South Africa, Middle East Bao, haliotis ruber, South America Bao, New Zealand Bao, DaLian, China haliotis discus hannai Ino, TaiWan, China nine hole Fresh abalone or the dry Bao of Philippine Su Luo.
The processing method of section freeze-drying abalone of the present invention has changed traditional processing mode of abalone, further widen the abalone series product line, the nutritive value that keeps to greatest extent abalone, shorten tasty time and cooking length of time, improved the outward appearance of freeze-drying abalone, prevent that the freeze-drying abalone from subsiding, shrinkage, be of high nutritive value, the rehydration performance is good, instant and be convenient to following process, greatly improved freeze-drying efficiency, saved the energy, there is larger application and popularization value simultaneously.
The specific embodiment
By describing technology contents of the present invention, structural feature in detail, being realized purpose and effect, below by embodiment, technology of the present invention and advantage thereof are further described.
Embodiment 1
Abalone is cleaned, and extracts enteraden, internal organs and shirt rim, band shell water proof heating 2min, and water temperature is made as 90 ℃, shells.Use water retention agent 1% sodium lactate solution dipping 60 minutes, drain, enter the mould quick-frozen after being chilled in advance 12 ℃, quick-frozen to Bao meat central temperature is-4 ℃, utilize the ice crystal base formed as embedding medium, (when making section or ultra-thin section, because tissue is soft, or local soft or hard inequality, it is difficult making like this thickness section uniformly.So be necessary to soak into organization internal with certain material, whole organizing equally hardened, and is beneficial to thinly slice, and this material is called embedding medium.) with the section of abalone slicer, thickness 1mm, adopt 10% trehalose dipping after 45 minutes, drains, sabot freeze-drying.Freeze-drying, to constant weight, obtains described section freeze-drying abalone.
The People's Republic of China's patent of invention that is 200510043459.0 for application number, put into diluted alkaline after wherein Fresh abalone being processed and aqueous acetic acid is sent out system, cause a lot of water miscible nutrients to run off, affect the problem that finished product freezes the local flavor of Bao simultaneously, processing method of the present invention adopts the water proof heat-shaping, not only can keep to greatest extent its nutritive value, also can not affect the local flavor of finished product.
Due to the special structure of Bao meat, make tasty inhomogeneous and efficiency is low.Can carry out slice processing to abalone, but Bao meat itself has certain pliability and toughness, the carrying out that is unfavorable for sectioning, therefore the present invention is before cutting into slices to Bao meat, Bao meat is entered to the mould quick-frozen, utilize the ice crystal base formed as embedding medium, make Bao meat there is certain hardness, be conducive to the carrying out of subsequent slice operation.Change the traditional custom that has not only changed the edible whole Baos of people in this, and make abalone in follow-up cooking processing, shorten tasty time and cooking length of time, greatly improve its convenience.
Higher than 10% the time, freeze drying can not be carried out well, even freeze drying completes for the solids content of Bao meat, also can bring difficult problem to rehydration, the present invention had added water retention agent before the abalone freeze-drying, had strengthened the stability of Bao meat moisture, had improved the moisture holding capacity of freeze-drying abalone.
For application number, be 201210100660.8 People's Republic of China's patents of invention, disclose the abalone processing of boring a hole, solve the problem of freeze-drying abalone shrinkage, but inhomogeneous due to the quality of abalone own, and the method that perforation is processed does not solve basic problem.The present invention adopts freeze drying protectant to process to the section abalone, thereby provides enough mechanical support effects for final freeze-drying prods; Improve the outward appearance of freeze-dried products; Prevent that freeze-dried products from subsiding, shrinkage.
Embodiment 2
Abalone is cleaned, and extracts enteraden, internal organs and shirt rim, band shell water proof heating 5min, and water temperature is made as 60 ℃, shells, and cleans standby.Use water retention agent 0.3% calgon dipping after 80 minutes, enter the mould quick-frozen after being chilled in advance 10 ℃, quick-frozen to Bao meat central temperature is 0 ℃, utilize the ice crystal base formed as embedding medium, with slicer section, thickness 1mm, adopt 10% sucrose dipping after 100 minutes, drain, sabot, freeze-drying.Freeze-drying, to constant weight, obtains described section freeze-drying abalone.
Embodiment 3
Abalone is cleaned, and extracts enteraden, internal organs and shirt rim, band shell water proof heating 1min, and water temperature is made as 95 ℃, shells, and cleans standby.Use water retention agent 0.2% sodium phosphate trimer dipping after 90 minutes, enter the mould quick-frozen after being chilled in advance 12 ℃, quick-frozen to Bao meat central temperature is-3 ℃, utilize the ice crystal base formed as embedding medium, with slicer section, thickness 3mm, adopt 4% sweet mellow wine dipping after 60 minutes, drain, sabot, freeze-drying.Freeze-drying, to constant weight, obtains described section freeze-drying abalone.
Embodiment 4
Abalone is cleaned, and extracts enteraden, internal organs and shirt rim, band shell water proof heating 3min, and water temperature is made as 70 ℃, shells, and cleans standby.Use water retention agent 2% sodium bicarbonate solution dipping 120 minutes, drain, enter the mould quick-frozen after being chilled in advance 10 ℃, quick-frozen to Bao meat central temperature is 0 ℃, utilizes the ice crystal base formed as embedding medium, with slicer, cuts into slices, thickness is 2mm, adopt 10% sucrose solution dipping after 30 minutes, drain, sabot, freeze-drying.Freeze-drying, to constant weight, obtains described section freeze-drying abalone.
Embodiment 5
Abalone is cleaned and shells, and extracts enteraden, internal organs and shirt rim, band shell water proof heating 3min, and water temperature is made as 70 ℃, shells, and cleans standby.Use water retention agent 2% SAS dipping 60 minutes, drain, enter the mould quick-frozen after being chilled in advance 12 ℃, quick-frozen to Bao meat central temperature is-3 ℃, utilizes the ice crystal base formed as embedding medium, with slicer, cuts into slices, thickness is 3mm, adopt 4% mannitol solution dipping after 45 minutes, drain, sabot, freeze-drying.Freeze-drying, to constant weight, obtains described section freeze-drying abalone.
Embodiment 6
Abalone is cleaned and shells, and extracts enteraden, internal organs and shirt rim, band shell water proof heating 4min, and water temperature is made as 70 ℃, shells, and cleans standby.Use water retention agent 4% natrium malicum solution impregnation 100 minutes, drain, enter the mould quick-frozen after being chilled in advance 12 ℃, quick-frozen to Bao meat central temperature is-4 ℃, utilizes the ice crystal base formed as embedding medium, with slicer, cuts into slices, thickness is 4mm, adopt lactose solution dipping that the solute mass fraction is 20% after 45 minutes, drain, sabot, freeze-drying.Freeze-drying, to constant weight, obtains described section freeze-drying abalone.
Embodiment 7
Abalone is cleaned and shells, and extracts enteraden, internal organs and shirt rim, band shell water proof heating 5min, and water temperature is made as 60 ℃, shells, and cleans standby.Use 2% sodium chloride and 2% natrium malicum combination solution dipping 90 minutes, drain, enter the mould quick-frozen after being chilled in advance 12 ℃, quick-frozen to Bao meat central temperature is-4 ℃, utilizes the ice crystal base formed as embedding medium, with slicer, cuts into slices, thickness is 1mm, after adopting 10% glucose to flood 50 minutes with 2% glycerine mixed liquor, drain, sabot, freeze-drying.Freeze-drying, to constant weight, obtains described section freeze-drying abalone.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or conversion of equivalent flow process that utilizes description of the present invention to do; or directly or indirectly be used in other relevant technical fields, all in like manner be included in scope of patent protection of the present invention.
Claims (9)
1. the processing method of freeze-drying abalone of cutting into slices, is characterized in that: comprise the following steps:
(1) abalone is cleaned, and extracts enteraden, internal organs and shirt rim, adds warm dehulling, cleans standby;
(2) after the Bao meat obtained after abalone decladding is used to the water retention agent impregnation process, after being chilled in advance below 15 ℃, quick-frozen;
(3), when quick-frozen to Bao meat central temperature is-4 ℃-0 ℃, Bao meat is cut into slices;
(4) after the Bao meat after cutting into slices adopts the freeze drying protectant impregnation process, freeze-drying, freeze-drying, to constant weight, obtains described section freeze-drying abalone.
2. the processing method of section freeze-drying abalone according to claim 1, it is characterized in that: described step (1) is specially: abalone is cleaned, and extracts enteraden, internal organs and shirt rim, the heating of band shell water proof, shell, described water proof heating is specially: heating 1-10min, temperature is made as 60-100 ℃.
3. the processing method of section freeze-drying abalone according to claim 1, it is characterized in that: the water retention agent of described step (2) is one or more in sodium chloride, sodium acid carbonate, sodium hydrogen phosphate, calgon, sodium phosphate trimer, sodium pyrophosphate, sodium dihydrogen phosphate, calcium dihydrogen phosphate, calcium phosphate, Sodium Acid Pyrophosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, tricalcium phosphate, tripotassium phosphate or tertiary sodium phosphate.
4. the processing method of section freeze-drying abalone according to claim 3, it is characterized in that: the method for described step (2) impregnation process is flooded for Bao meat is put into to the water retention agent solution prepared, the solute mass fraction of solution is 0.01%-10%, dip time 30-180 minute, dipping temperature is 1-40 ℃.
5. the processing method of section freeze-drying abalone according to claim 1 is characterized in that: in described step (2), the quick-frozen temperature setting is-18 ℃ to-60 ℃.
6. the processing method of section freeze-drying abalone according to claim 1, is characterized in that: the section of Bao meat is specially in described step (3): Bao meat is cut into to the sheet that thickness is 0.01mm-10mm.
7. the processing method of section freeze-drying abalone according to claim 1, it is characterized in that: the freeze drying protectant in described step (4) is carbohydrate, polyalcohols, polymer, anhydrous solvent, surfactant, one or more of amino acid and salt;
Described carbohydrate is one or more in sucrose, trehalose, lactose, glucose, maltose;
Described polymer is one or more in HES, PVP, PEG, glucan, albumin;
Described anhydrous solvent is one or more in ethylene glycol, glycerine, DMSO, DMF;
Described surfactant is polysorbas20, polysorbate40, polysorbate60, polysorbate65, Tween 80, one or more in polysorbate85;
Described amino acid is one or more in Serine, sodium glutamate, alanine, glycine, methyl amimoacetic acid;
Described salt is one or more in phosphate, acetate, citrate.
8. the processing method of section freeze-drying abalone according to claim 7; it is characterized in that: in described step (4), the method for impregnation process is flooded for Bao meat is put into to the frozen-dried protective agent solution prepared; the solute mass fraction of solution is 0.01%-50%; dip time 30-180 minute, dipping temperature is 1-40 ℃.
9. the processing method of section freeze-drying abalone according to claim 1, it is characterized in that: described abalone is Japanese Bao, Bao, South Africa, Middle East Bao, haliotis ruber, South America Bao, New Zealand Bao, DaLian, China haliotis discus hannai Ino, TaiWan, China nine hole Fresh abalone or the dry Bao of Philippine Su Luo.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103704492A CN103445227A (en) | 2013-08-22 | 2013-08-22 | Processing method of sliced freeze-dried abalone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103704492A CN103445227A (en) | 2013-08-22 | 2013-08-22 | Processing method of sliced freeze-dried abalone |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103445227A true CN103445227A (en) | 2013-12-18 |
Family
ID=49728405
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103704492A Pending CN103445227A (en) | 2013-08-22 | 2013-08-22 | Processing method of sliced freeze-dried abalone |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103445227A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473229A (en) * | 2015-01-19 | 2015-04-01 | 福建岳海水产食品有限公司 | Preparation method for abalone products |
| CN105054136A (en) * | 2015-09-01 | 2015-11-18 | 集美大学 | Abalone processing method |
| CN107494692A (en) * | 2017-09-22 | 2017-12-22 | 程翀宇 | A kind of shellfish freeze-drying method |
| CN107684051A (en) * | 2017-07-20 | 2018-02-13 | 福州捷丰海珍品开发有限公司 | A kind of abalone dried bean noodles and preparation method thereof |
| CN109965233A (en) * | 2017-12-27 | 2019-07-05 | 福建龙和食品实业有限公司 | A kind of freeze dried abalone and drying processing method |
| CN111802440A (en) * | 2020-07-17 | 2020-10-23 | 青岛贵仕生物科技有限公司 | Fresh-keeping storage method of freeze-dried marine fish food |
| CN111955724A (en) * | 2020-08-27 | 2020-11-20 | 海南正生堂食品科技有限公司 | Preparation method of beautiful millettia root freeze-dried tablets |
| WO2021124676A1 (en) * | 2019-12-17 | 2021-06-24 | ポッカサッポロフード＆ビバレッジ株式会社 | Freeze-dried foodstuff manufacturing method |
| CN113973894A (en) * | 2021-09-09 | 2022-01-28 | 福州源丰海洋科技有限公司 | Automatic processing method of delicious abalone |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1526322A (en) * | 2003-03-08 | 2004-09-08 | 福建省闽中蔬菜食品工业总厂 | Production process of freeze dried abalone |
| CN1686003A (en) * | 2005-04-30 | 2005-10-26 | 中国海洋大学 | Method of producing freeze dried abalone using fresh abalone |
| CN102630979A (en) * | 2012-04-09 | 2012-08-15 | 福州亿达食品有限公司 | Method for processing ready-to-eat seasoning freeze-dried abalone |
| CN103040031A (en) * | 2013-01-16 | 2013-04-17 | 陈锦权 | Processing method of frozen abalone |
-
2013
- 2013-08-22 CN CN2013103704492A patent/CN103445227A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1526322A (en) * | 2003-03-08 | 2004-09-08 | 福建省闽中蔬菜食品工业总厂 | Production process of freeze dried abalone |
| CN1686003A (en) * | 2005-04-30 | 2005-10-26 | 中国海洋大学 | Method of producing freeze dried abalone using fresh abalone |
| CN102630979A (en) * | 2012-04-09 | 2012-08-15 | 福州亿达食品有限公司 | Method for processing ready-to-eat seasoning freeze-dried abalone |
| CN103040031A (en) * | 2013-01-16 | 2013-04-17 | 陈锦权 | Processing method of frozen abalone |
Non-Patent Citations (1)
| Title |
|---|
| 吴宝川; 李敏;: "冷冻干燥保护剂在改善冻干食品品质中的应用进展", 《中国食品添加剂》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473229A (en) * | 2015-01-19 | 2015-04-01 | 福建岳海水产食品有限公司 | Preparation method for abalone products |
| CN105054136A (en) * | 2015-09-01 | 2015-11-18 | 集美大学 | Abalone processing method |
| CN105054136B (en) * | 2015-09-01 | 2018-04-17 | 集美大学 | Abalone processing method |
| CN107684051A (en) * | 2017-07-20 | 2018-02-13 | 福州捷丰海珍品开发有限公司 | A kind of abalone dried bean noodles and preparation method thereof |
| CN107494692A (en) * | 2017-09-22 | 2017-12-22 | 程翀宇 | A kind of shellfish freeze-drying method |
| CN109965233A (en) * | 2017-12-27 | 2019-07-05 | 福建龙和食品实业有限公司 | A kind of freeze dried abalone and drying processing method |
| WO2021124676A1 (en) * | 2019-12-17 | 2021-06-24 | ポッカサッポロフード＆ビバレッジ株式会社 | Freeze-dried foodstuff manufacturing method |
| CN114929025A (en) * | 2019-12-17 | 2022-08-19 | 百佳三宝乐食品饮料株式会社 | Method for producing freeze-dried food |
| CN111802440A (en) * | 2020-07-17 | 2020-10-23 | 青岛贵仕生物科技有限公司 | Fresh-keeping storage method of freeze-dried marine fish food |
| CN111955724A (en) * | 2020-08-27 | 2020-11-20 | 海南正生堂食品科技有限公司 | Preparation method of beautiful millettia root freeze-dried tablets |
| CN111955724B (en) * | 2020-08-27 | 2023-06-16 | 海南正生堂食品科技有限公司 | Preparation method of millettia speciosa freeze-dried tablet |
| CN113973894A (en) * | 2021-09-09 | 2022-01-28 | 福州源丰海洋科技有限公司 | Automatic processing method of delicious abalone |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103445227A (en) | Processing method of sliced freeze-dried abalone | |
| CN102630979B (en) | Method for processing ready-to-eat seasoning freeze-dried abalone | |
| CN103719925A (en) | Dried sea cucumber fast to soak and preparation method thereof | |
| CN109566718B (en) | Hairtail coating micro-freezing preservation method | |
| CN102805372A (en) | Processing method of freeze-dried instant quick-dissolving sea cucumber soup | |
| CN105995570B (en) | Pan-Fried Beef Steak with Black Pepper and its processing method | |
| CN103947744A (en) | Processing method of high-quality frozen lotus root slices | |
| CN103798848A (en) | Preparation method of frozen prepared abalone product | |
| CN105995575A (en) | Preparation method of pink western-style beef steak | |
| CN102273663A (en) | Method for processing semidry fresh salted fish | |
| CN103549497A (en) | Making method for quick-frozen seasoned sliced red snapper food | |
| CN107751349B (en) | Freezing method for keeping quality of freshwater fish | |
| CN103462081A (en) | Method for processing fast-food sea cucumber | |
| CN104544295A (en) | Processing method for instant high-nutrition fresh sea cucumber | |
| CN103653056A (en) | Processing method of instant litopenaeus vannamei freeze drying product | |
| CN104719429B (en) | The method that jelly-fish fresh-keeping and processing are carried out using hurdle technology | |
| CN114651862B (en) | Composite antifreeze agent and application thereof | |
| CN104770552A (en) | Processing method of novel candied peas | |
| CN107997049A (en) | The preparation process of matrimony vine all-fruit powder | |
| KR100845021B1 (en) | A method of vacuum freeze drying squid chips | |
| CN105495410A (en) | Method for preparing squid skin wrapped seafood shumai from cryogenically ground squid meat | |
| CN104256711B (en) | A kind of freezing collagen teacup steaming and preparation method thereof | |
| CN112790313A (en) | Preparation method of purple Chinese yam slices | |
| CN103190655B (en) | Litopenaeus vannamei leisure food and processing technology thereof | |
| CN113208068A (en) | Processing method of instant sea cucumber slices and instant sea cucumber slice product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20131218 |