CN105248609A - Manufacturing method for abalone can - Google Patents
Manufacturing method for abalone can Download PDFInfo
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- CN105248609A CN105248609A CN201510781068.2A CN201510781068A CN105248609A CN 105248609 A CN105248609 A CN 105248609A CN 201510781068 A CN201510781068 A CN 201510781068A CN 105248609 A CN105248609 A CN 105248609A
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Abstract
The invention provides a manufacturing method for an abalone can. The manufacturing method comprises the steps that abalone meat is made under the low-temperature condition, a 0.5% sodium hypochlorite solution is used for sterilizing the abalone meat, color keeping treatment is carried out, salt pickling is carried out, soup is prepared, and canning, exhausting, sealing and sterilizing are carried out. The manufacturing method has the advantages that the problems that the color of the abalone meat becomes dark and black in the manufacturing process of the abalone can are solved, and the finished abalone meat product is yellow and bright in color; sodium hypochlorite is utilized for sterilizing the abalone meat, and the purposes of effectively shortening sterilizing time after canning is carried out, achieving low-temperature sterilizing, retaining heat-sensitivity nutritional ingredients to the maximum degree, preventing water loss, and ensuring good tenderness and meat elasticity of the finished abalone meat can product are achieved; according to the manufactured abalone can, abalone individuals are complete in appearance, convenient to eat, tender and smooth in mouthfeel, delicious in taste and long in expiration data; the production technology is scientific, reasonable, high in operability and suitable for industrialized application and production.
Description
[technical field]
The present invention relates to aquatic food processing technique field, be specifically related to a kind of preparation method of abalone can.
[background technology]
Abalone, be a kind of monoshell mollusk, its meat is tender fine and smooth, flavour is extremely delicious, nutritious, containing 20 seed amino acids, every hectogram Fresh abalone flesh of fish is containing abundant protein 23.4 grams, 3.4 grams, fat, inorganic salts calcium 32 milligrams, 3.0 milligrams of iron also have the iodine of a great deal of, zinc, phosphorus and vitamin A, D, B1 etc.The traditional Chinese medical science thinks that abalone has nourishment for vitality, quenches the thirst treating stranguria, and effect is a kind of benefit and not dry marine products, does not have a toothache after eating, the side effects such as nose is bleeding.
Abalone is considered as " hat of seafood delights treasure " by people from ancient times.Abalone also has higher medical value, can regulate acth secretion, has the effect that amphicheirality regulates blood pressure; Also the composition of " Bao Su " is called as containing one in abalone meat, can the required metabolite of destruction of cancer cells, the growth of inhibition cancer cell.Because abalone has high edibility and medical value, therefore extremely consumer praises highly.But fresh abalone is quite high to fresh-keeping storing conditional request, the simple sale fresh goods that rely on have been difficult to gain high profits, are necessary to find convenient, efficient, safety, high added value abalone deep process technology.
At present, abalone with process form have dry abalone and Fresh abalone fish point.Fresh abalone fish is live abalone, and when it is edible, mouthfeel is fresh smooth, and meat is delicious, but there is the short deficiency of storage life.Dry abalone needs to rise to it to send out before consumption, and the forwarding method that rises often adopted has alkali to send out to send out with water.The abalone of rising after sending out, its nutritional labeling can be subject to destruction to a certain extent, and delicious degree also can reduce, and becomes dish mouthfeel not good.In order to ensure that the nutritional labeling of abalone can be fully utilized, keep its delicious degree, and obtain a longer storage life, people have invented abalone can.But in the preparation process of existing abalone can, owing to seldom carrying out color retention to abalone, cause the color and luster that abalone meat appearance luster is gloomy, affect class abalone meat.In addition, we know, in the process of manufacture of food, can obtain different mouthfeels and local flavor by adding different auxiliary ingredients.
[summary of the invention]
The object of this invention is to provide and a kind ofly prevent that abalone can abalone meat color and luster in manufacturing process is dimmed, the preparation method of blackening.Meanwhile, abalone meat in sterilization process is solved hardening, the problem of elasticity and chewiness difference, liquor natrii hypochloritis's sterilization treatment is used under adopting cryogenic conditions, effectively shorten canned after sterilizing time, and realize cold sterilization, make meat keep intrinsic elasticity and local flavor.
The present invention seeks to be achieved through the following technical solutions: a kind of preparation method of abalone can, comprises the following steps:
A. the producing of abalone meat: under 5 ~ 10 DEG C of conditions, abalone is removed outer embrane, cutin Hubei Province plate and sufficient periphery melanin, with temperature be 5 ~ 10 DEG C, concentration be 0.5% liquor natrii hypochloritis soak 10 ~ 20min after, take out, extract enteraden, internal organs and shirt rim, and with the clear water rinsed clean flowed; Preferably, selected abalone is fresh and alive abalone;
B. abalone meat protects look process: put into by the abalone meat produced in the keeping color agent of 80 ~ 90 DEG C and soak 20 ~ 30min, and then take out with cold water fast cooling, rinsing, the amount ratio of abalone meat and keeping color agent is 1g:2 ~ 5ml; Preferably, the amount ratio of abalone meat and keeping color agent is 1g:3ml;
C. abalone meat salt is pickled: by protecting the abalone meat pickled 8 ~ 12h of salt solution of 10% after look process, putting into rubbing implement afterwards and washing 5 ~ 15min by rubbing with the hands, then rinsing freshen with clear water, draining;
D. the preparation of soup juice: by raw material pig's feet, remove the peel native chicken, leg of pork bone, shank, day lily, ginger, orange peel, red date, anise, Chinese cassia tree clean up, put into pot, by raw material gross weight than the water adding 3 ~ 4 times, first boil with big fire, then be transferred to slow fire and endure 2 ~ 3h, afterwards raw material is pulled out from pot, then add the xanthans of 0.5% that accounts for water weight and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: add in tank by the keeping color agent added in the abalone meat after pickled for salt process, the process of guarantor's look, soup juice, be exhausted, then by automatic sealing pressure potting mouth; Finally abalone can is put into high-pressure water heating fountain retort, when abalone central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20 ~ 30min at 115 DEG C, be cooled to temperature about 40 DEG C in tank.
By cooled for step e abalone can at 10 ~ 15 DEG C of temperature, leave standstill 24 hours, inspection, packaging, obtains described abalone can product.
Preferably, described keeping color agent is made up of the raw material of following weight portion: 10 ~ 20 parts, rhizoma Gastrodiae, orange peel 10 ~ 20 parts, honeysuckle 10 ~ 20 parts, 10 ~ 30 parts, Radix Glycyrrhizae, glossy ganoderma 20 ~ 30 parts, leaf of Moringa 20 ~ 30 parts, Camellia nitidissima 5 ~ 10 parts; The preparation method of keeping color agent is: by rhizoma Gastrodiae, orange peel, honeysuckle, Radix Glycyrrhizae, glossy ganoderma, leaf of Moringa, the mixing of Camellia nitidissima raw material, add water and carry out heating extraction 1.5 ~ 2h, the amount ratio of raw material and water is 1g:5 ~ 10ml.
Preferably, described keeping color agent is made up of the raw material of following weight portion: 15 parts, rhizoma Gastrodiae, orange peel 15 parts, honeysuckle 15 parts, 20 parts, Radix Glycyrrhizae, glossy ganoderma 25 parts, leaf of Moringa 25 parts, Camellia nitidissima 6 parts.
Preferably, each raw material of soup juice is by the composition of following weight portion: 30 ~ 40 parts, pig's feet, remove the peel 20 ~ 30 parts, native chicken, 10 ~ 20 parts, leg of pork bone, shank 10 ~ 20 parts, day lily 5 ~ 10 parts, 5 ~ 10 parts, ginger, orange peel 5 ~ 8 parts, red date 5 ~ 8 parts, anistree 2 ~ 5 parts, Chinese cassia tree 2 ~ 5 parts.Preparation method is: cleaned up by each raw material, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 3 ~ 4 times, first boil with big fire, be then transferred to slow fire and endure 2 ~ 3h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
Preferably, each raw material of described soup juice is by the composition of following weight portion: 35 parts, pig's feet, remove the peel 25 parts, native chicken, 15 parts, leg of pork bone, shank 15 parts, day lily 6 parts, 8 parts, ginger, orange peel 6 parts, red date 6 parts, anistree 3 parts, Chinese cassia tree 3 parts.
Preferably, often canned enter the percentage by weight of abalone meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, and the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.
Compared with prior art, the present invention has following beneficial effect:
1. abalone can preparation method of the present invention, after producing abalone meat under cryogenic, carries out the process of guarantor's look immediately, more pickled, makes finished product abalone meat bright yellow color, efficiently solves that abalone meat color and luster in abalone can manufacturing process is dimmed, the problem of blackening.
2. keeping color agent of the present invention extracts to obtain from multiple edible raw material, mainly Chinese medicine material, there is nourishing liver and kidney, benefiting shrewd head, enrich blood and foster the spirit of nobility, improve the functions such as immunity, add during tinning and extract obtained keeping color agent in can, make the health-care efficacy of abalone can more perfect.
3. the present invention protects in look processing procedure and does not use chemical method of color protection liquid, but the keeping color agent containing guarantor's colour content that have employed from plurality of raw materials extraction is obtained carries out guarantor's look, avoids the harm using chemical method of color protection composition to produce human body.
4. operate under cryogenic in the producing of abalone meat of the present invention, and with clorox to abalone meat sterilization, reach the sterilizing time after effectively shortening tinning, and realize cold sterilization, retain thermal sensitivity nutritional labeling to greatest extent, prevent water loss, and ensure the tenderness that abalone can finished product is good and the flexible object of meat.
5. the abalone can made of the present invention, an abalone body profile is complete, instant, and mouthfeel is soft, delicious flavour, long shelf-life.Production technology is scientific and reasonable, workable, is applicable to suitability for industrialized production application.
[detailed description of the invention]
The following examples can help the present invention of those skilled in the art's comprehend, but cannot limit the present invention by any way.
Embodiment 1
A preparation method for abalone can, comprises the following steps:
A. the producing of abalone meat: choose fresh and alive abalone, under 5 ~ 10 DEG C of conditions, abalone is removed outer embrane, cutin Hubei Province plate and sufficient periphery melanin, with temperature be 5 ~ 10 DEG C, concentration be 0.5% liquor natrii hypochloritis soak 10min after, take out, extract enteraden, internal organs and shirt rim, and with the clear water rinsed clean flowed;
B. abalone meat protects look process: the raw material taking weight portion: 20 parts, rhizoma Gastrodiae, orange peel 20 parts, honeysuckle 20 parts, 30 parts, Radix Glycyrrhizae, glossy ganoderma 30 parts, leaf of Moringa 30 parts, Camellia nitidissima 10 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 10 times; Then carry out being heated to boiling, carry out heating and refluxing extraction, extraction time is 2h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by the abalone meat produced in the keeping color agent of 80 DEG C and soak 30min, then take out with cold water fast cooling, rinsing, the amount ratio of abalone meat and keeping color agent is 1g:2ml;
C. abalone meat salt is pickled: will protect the pickled 8h of salt solution of the abalone meat after look process with 10%, pickled temperature controls between 5 ~ 10 DEG C, puts into rubbing implement afterwards and washes 5min by rubbing with the hands, then rinse freshen with clear water, drain;
D. the preparation of soup juice: take 40 parts, the pig's feet of weight portion, remove the peel 30 parts, native chicken, 20 parts, leg of pork bone, shank 20 parts, day lily 10 parts, 10 parts, ginger, orange peel 8 parts, red date 8 parts, anistree 5 parts, Chinese cassia tree 5 parts.Each raw material is cleaned up, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 4 times, first boil with big fire, be then transferred to slow fire and endure 2h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the abalone meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of abalone meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, soup juice and keeping color agent temperature are not less than 80 DEG C, be exhausted, then by automatic sealing pressure potting mouth; Finally abalone can is put into high-pressure water heating fountain retort, when abalone central temperature reaches 80 DEG C, be exhausted 10min, sterilization 30min at 115 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled abalone can, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described abalone can product.
Embodiment 2
A preparation method for abalone can, comprises the following steps:
A. the producing of abalone meat: under 5 ~ 10 DEG C of conditions, abalone is removed outer embrane, cutin Hubei Province plate and sufficient periphery melanin, with temperature be 5 ~ 10 DEG C, concentration be 0.5% liquor natrii hypochloritis soak 15min after, take out, extract enteraden, internal organs and shirt rim, and with the clear water rinsed clean flowed;
B. abalone meat protects look process: the raw material taking weight portion: 15 parts, rhizoma Gastrodiae, orange peel 15 parts, honeysuckle 15 parts, 20 parts, Radix Glycyrrhizae, glossy ganoderma 25 parts, leaf of Moringa 25 parts, Camellia nitidissima 6 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 8 times; Then carry out being heated to boiling, carry out heating and refluxing extraction, extraction time is 1.5h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by the abalone meat produced in the keeping color agent of 85 DEG C and soak 25min, then take out with cold water fast cooling, rinsing, the amount ratio of abalone meat and keeping color agent is 1g:3ml;
C. abalone meat salt is pickled: will protect the pickled 10h of salt solution of the abalone meat after look process with 10%, pickled temperature controls between 5 ~ 10 DEG C, puts into rubbing implement afterwards and washes 10min by rubbing with the hands, then rinse freshen with clear water, drain;
D. the preparation of soup juice: take 35 parts, the pig's feet of weight portion, remove the peel 25 parts, native chicken, 15 parts, leg of pork bone, shank 15 parts, day lily 6 parts, 8 parts, ginger, orange peel 6 parts, red date 6 parts, anistree 3 parts, Chinese cassia tree 3 parts.Each raw material is cleaned up, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 4 times, first boil with big fire, be then transferred to slow fire and endure 2.5h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the abalone meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of abalone meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.Be exhausted, then by automatic sealing pressure potting mouth; Finally abalone can is put into high-pressure water heating fountain retort, when abalone central temperature reaches 80 DEG C, be exhausted 10min, sterilization 25min at 115 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled abalone can, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described abalone can product.
Embodiment 3
A preparation method for abalone can, comprises the following steps:
A. the producing of abalone meat: under 5 ~ 10 DEG C of conditions, abalone is removed outer embrane, cutin Hubei Province plate and sufficient periphery melanin, with temperature be 5 ~ 10 DEG C, concentration be 0.5% liquor natrii hypochloritis soak 20min after, take out, extract enteraden, internal organs and shirt rim, and with the clear water rinsed clean flowed;
B. abalone meat protects look process: the raw material taking weight portion: 10 parts, rhizoma Gastrodiae, orange peel 10 parts, honeysuckle 10 parts, 10 parts, Radix Glycyrrhizae, glossy ganoderma 20 parts, leaf of Moringa 20 parts, Camellia nitidissima 5 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 5 times; Then be heated to boiling, carry out heating and refluxing extraction, extraction time is 1.5h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by the abalone meat produced in the keeping color agent of 90 DEG C and soak 20min, then take out with cold water fast cooling, rinsing, the amount ratio of abalone meat and keeping color agent is 1g:5ml;
C. abalone meat salt is pickled: will protect the pickled 12h of salt solution of the abalone meat after look process with 10%, pickled temperature controls between 5 ~ 10 DEG C, puts into rubbing implement afterwards and washes 15min by rubbing with the hands, then rinse freshen with clear water, drain;
D. the preparation of soup juice: take 30 parts, the pig's feet of weight portion, remove the peel 20 parts, native chicken, 10 parts, leg of pork bone, shank 10 parts, day lily 5 parts, 5 parts, ginger, orange peel 5 parts, red date 5 parts, anistree 2 parts, Chinese cassia tree 2 parts.Each raw material is cleaned up, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 3 times, first boil with big fire, be then transferred to slow fire and endure 3h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the abalone meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of abalone meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.Be exhausted, then by automatic sealing pressure potting mouth; Finally abalone can is put into high-pressure water heating fountain retort, when abalone central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20min at 115 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled abalone can, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described abalone can product.
By abalone can obtained for above-described embodiment 1 to 3, at ambient temperature, keep sample and detect its shelf-life and quality, the shelf-life recorded is 18 months.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (10)
1. a preparation method for abalone can, is characterized in that, preparation method comprises the following steps:
A. the producing of abalone meat: under 5 ~ 10 DEG C of conditions, abalone is removed outer embrane, cutin Hubei Province plate and sufficient periphery melanin, with temperature be 5 ~ 10 DEG C, concentration be 0.5% liquor natrii hypochloritis soak 10 ~ 20min after, take out, extract enteraden, internal organs and shirt rim, and with the clear water rinsed clean flowed;
B. abalone meat protects look process: put into by the abalone meat produced in the keeping color agent of 80 ~ 90 DEG C and soak 20 ~ 30min, and then take out with cold water fast cooling, rinsing, the amount ratio of abalone meat and keeping color agent is 1g:2 ~ 5ml;
C. abalone meat salt is pickled: by protecting the abalone meat pickled 8 ~ 12h of salt solution of 10% after look process, putting into rubbing implement afterwards and washing 5 ~ 15min by rubbing with the hands, then rinsing freshen with clear water, draining;
D. the preparation of soup juice: by raw material pig's feet, remove the peel native chicken, leg of pork bone, shank, day lily, ginger, orange peel, red date, anise, Chinese cassia tree clean up, put into pot, by raw material gross weight than the water adding 3 ~ 4 times, first boil with big fire, then be transferred to slow fire and endure 2 ~ 3h, afterwards raw material is pulled out from pot, then add the xanthans of 0.5% that accounts for water weight and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: add in tank by the keeping color agent added in the abalone meat after pickled for salt process, the process of guarantor's look, soup juice, be exhausted, then by automatic sealing pressure potting mouth; Finally abalone can is put into high-pressure water heating fountain retort, when abalone central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20 ~ 30min at 115 DEG C, be cooled to temperature about 40 DEG C in tank.
2. the preparation method of a kind of abalone can according to claim 1, is characterized in that, by cooled for step e abalone can at 10 ~ 15 DEG C of temperature, leave standstill 24 hours, inspection, packaging, obtains described abalone can product.
3. the preparation method of a kind of abalone can according to claim 1, it is characterized in that, described keeping color agent is made up of the raw material of following weight portion: 10 ~ 20 parts, rhizoma Gastrodiae, orange peel 10 ~ 20 parts, honeysuckle 10 ~ 20 parts, 10 ~ 30 parts, Radix Glycyrrhizae, glossy ganoderma 20 ~ 30 parts, leaf of Moringa 20 ~ 30 parts, Camellia nitidissima 5 ~ 10 parts; The preparation method of keeping color agent is: by rhizoma Gastrodiae, orange peel, honeysuckle, Radix Glycyrrhizae, glossy ganoderma, leaf of Moringa, the mixing of Camellia nitidissima raw material, add water and carry out heating extraction 1.5 ~ 2h, the amount ratio of raw material and water is 1g:5 ~ 10ml.
4. the preparation method of a kind of abalone can according to claim 3, it is characterized in that, described keeping color agent is made up of the raw material of following weight portion: 15 parts, rhizoma Gastrodiae, orange peel 15 parts, honeysuckle 15 parts, 20 parts, Radix Glycyrrhizae, glossy ganoderma 25 parts, leaf of Moringa 25 parts, Camellia nitidissima 6 parts.
5. the preparation method of a kind of abalone can according to claim 1, it is characterized in that, in steps d, each raw material is by the composition of following weight portion: 30 ~ 40 parts, pig's feet, remove the peel 20 ~ 30 parts, native chicken, 10 ~ 20 parts, leg of pork bone, shank 10 ~ 20 parts, day lily 5 ~ 10 parts, 5 ~ 10 parts, ginger, orange peel 5 ~ 8 parts, red date 5 ~ 8 parts, anistree 2 ~ 5 parts, Chinese cassia tree 2 ~ 5 parts.
6. the preparation method of a kind of abalone can according to claim 5, it is characterized in that, each raw material is by the composition of following weight portion: 35 parts, pig's feet, remove the peel 25 parts, native chicken, 15 parts, leg of pork bone, shank 15 parts, day lily 6 parts, 8 parts, ginger, orange peel 6 parts, red date 6 parts, anistree 3 parts, Chinese cassia tree 3 parts.
7. the preparation method of a kind of abalone can according to claim 1, is characterized in that, the amount ratio of abalone meat and keeping color agent is 1g:3ml.
8. the preparation method of a kind of abalone can according to claim 1, it is characterized in that, often canned enter the percentage by weight of abalone meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.
9. the preparation method of a kind of abalone can according to claim 1, is characterized in that, in the forming steps of abalone meat, the abalone selected is fresh and alive abalone.
10. the preparation method of a kind of abalone can according to claim 1, is characterized in that, in the pickled step of abalone meat salt, pickled temperature controls under 5 ~ 10 DEG C of cryogenic conditions.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110463894A (en) * | 2018-05-11 | 2019-11-19 | 福建省锦添农业开发有限公司 | A kind of abalone can and preparation method thereof of long shelf-life and high tenacity |
| CN112244262A (en) * | 2020-10-19 | 2021-01-22 | 大洲新燕(厦门)生物科技有限公司 | Instant abalone and preparation method thereof |
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| CN104621632A (en) * | 2015-02-10 | 2015-05-20 | 方家铺子（莆田）绿色食品有限公司 | Canned abalone and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110463894A (en) * | 2018-05-11 | 2019-11-19 | 福建省锦添农业开发有限公司 | A kind of abalone can and preparation method thereof of long shelf-life and high tenacity |
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Application publication date: 20160120 |