CN107397156A - A kind of octopus section boiling method - Google Patents
A kind of octopus section boiling method Download PDFInfo
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- CN107397156A CN107397156A CN201710413891.7A CN201710413891A CN107397156A CN 107397156 A CN107397156 A CN 107397156A CN 201710413891 A CN201710413891 A CN 201710413891A CN 107397156 A CN107397156 A CN 107397156A
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a kind of octopus section boiling method, comprise the following steps：1）Tenderization deodorant；2）Pickle；3）The preparation of face particle；4）The preparation of face puree；5）Compound；6）Boiling is molded.Have the beneficial effect that：Octopus meat after tenderizing liquid tenderization it is fresh and tender it is tasty and refreshing, entrance is oiliness, deodorant can remove the intrinsic bad smell of octopus, optimize the sense of taste and mouthfeel of octopus section；Golden yellow face particle is crispy and delicious, enriches the mouthfeel of octopus section finished product, and the abundant combination of the octopus section, face particle, face puree pickled improves the color, smell and taste phase of finished product；Functional polypeptide can form soluble complex with calcium, phosphorus, iron, the trace element such as zinc being rich in octopus, prevent the loss of trace element, promote absorption of the human body to trace element, the value of octopus is risen to health value by edibility.
Description
Technical field
The present invention relates to field of processing of aquatic products, more particularly, to a kind of octopus section boiling method.
Technical background
Octopus invertebrate, Mollusca, Cephalopoda, octopus section (Octopodidae), or octopus.Octopus body is in short oval
Shape, no fin.There are 8 wrists on head, therefore also known as " octopus ".Chapter flesh of fish is very plump, is excellent seafood.Octopus belongs to
The food materials of high protein and low fat, every 100 grams of octopus, 19g is up to containing protein, and no less than usual beef, pork
And the flesh of fish, even more the 6 of milk protein content times, and containing the whole essential amino acid of human body, belong to real high-quality protein
Food materials.Meanwhile the fat content of octopus is extremely low, there was only 0.4 gram of fat in 100 grams, and the fat of the thin pork of equivalent weight contains
Measure for 6.2 grams, be all aquatic products grass carp, every 100 grams of flesh of fish fat contents also have 3.2 grams.Therefore, if we want to absorbing
Protein is not desired to excessive intake fat simultaneously if, octopus is good selection.In addition to containing abundant protein, octopus is also rich
The nutritional ingredient such as carbohydrate containing, calcium, phosphorus, iron, zinc, selenium and vitamin E, vitamin B, vitamin C.Ox sulphur in octopus
Acid content is more much higher than in general meat, the antifatigue, hypotensive of energy and softening blood vessel etc., suitable for hypertension, artery sclerosis, brain
The illnesss such as thrombus, pain subcutaneous ulcer pyogenic infections.In addition, taurine is a kind of non-protein amino acid with special health-care effect, there is research to refer to
Go out taurine can promote infant brain tissue develop and improve visual function, for adult can with it is anti-oxidant, delay to decline
Wait for a long time.
In recent years as the improvement of people's living standards, the sales volume of aquatic products increases year by year.But there is storage property in octopus
The problems such as difference, keep-alive cost is high, processing difficulties, and the market price is high, have impact on exploitation and the market of octopus product to a certain extent
Sale.
At present, the process technology on octopus has many methods, and prior art is as authorized public number
The B of CN 103689678 Chinese invention patent, discloses a kind of preparation method of octopus ball, and this method has materials ring
Protect, make the advantages that simple, but its finished product is made up of fish meat emulsion and octopus foot particle, therefore its mouthfeel is limited to fish meat emulsion
And it is unstable, and its fish meat emulsion does not pass through deodorant and Tenderization with octopus foot particle, has bad smell, mouthfeel is stiff.
The content of the invention
It is an object of the invention to provide a kind of scientific formulation, rational technology, its finished product octopus section rich in taste, nutrition are equal
The octopus section boiling method of weighing apparatus.
The present invention is directed to the problem of being mentioned in background technology, and the technical scheme taken is：A kind of octopus section boiling method, bag
Include：Tenderization deodorant, pickle, the preparation of face particle, the preparation of face puree, compound, boiling shaping, specifically include following steps：
Tenderization deodorant：It must be raw material to take octopus that is fresh or freezing and thaw, and parts by weight 100-120 parts are weighed after cleaning up and are put
Enter in ultrasonic container, add tenderizing liquid to octopus and be submerged, the composition and ratio of tenderizing liquid are：0.1% magnesium aminosuccinate is molten
Liquid 10-15 parts, red wine 10-15 parts, vinegar 20-30 parts, water 100-120 parts；It is 200-250W in ultrasonic power, supersonic frequency is
Ultrasonic tenderization 30-35 minutes under the conditions of 20-30kHz；Take out 5-6 times of octopus weight of addition after octopus is rinsed 4-5 times with clear water
Leaching drift 3-3.5 hours, the component of deodorant liquid are in deodorant liquid：Calcium chloride 0.15-0.2 parts, sodium chloride 0.5-0.6 parts, 0.1%
Hydrochloric acid 4-5 parts, water 100-120 parts；It is stand-by after octopus after deodorant is rinsed 4-5 times with clear water；Chapter after tenderizing liquid tenderization
The flesh of fish it is fresh and tender it is tasty and refreshing, entrance is oiliness, deodorant can remove the intrinsic bad smell of octopus；
Pickle：Octopus of the parts by weight 100-120 parts after tenderization and deodorant is weighed, being cut into 3-5cm, to grow section standby；Take 8-10 part rice
Wine, 1-2 parts white pepper powder, 2-3 parts salt, 1-2 parts bruised ginger are well mixed with 1-2 part garlic granules, with above-mentioned cure by octopus meat section
Grab it is even pickle that 30-45 minutes are standby, the octopus section pickled is put into cooking 5-9 minutes in boiling water, it is standby after draining；Pickling to be
Octopus meat section is rendered palatable rapidly, improves the mouthfeel of octopus section；
The preparation of face particle：Weigh wheaten starch 35-40 parts, soybean separation protein white powder 2-5 parts, egg 5-10 parts and water 45-65
Frying to golden yellow in boiling oil is instilled using funnel to fish for, obtain that face particle is standby, and golden yellow face particle is crispy and delicious after part mixing,
Improve the mouthfeel and outward appearance of octopus section finished product；
The preparation of face puree：Weigh fresh green onion 6-7.5 parts, ginger 0.8-1.5 parts cut into powder after cleaning, weigh fresh big
Head dish 12-15 parts cut into fine grained chippings after cleaning, and weigh glucose 0.2-0.3 parts, skipjack meal 0.8-1.5 parts, wheat flour 12-
15 parts, wheaten starch 1.5-5.5 parts, salt 0.1-3 parts, citric acid 0.2-0.3 parts, aspartic acid 0.2-0.3 parts, feature it is more
Peptide 0.3-0.4 parts, monosodium glutamate 0.4-1 parts, white granulated sugar 0.1-1.5 parts, vegetable oil 0.2-2 parts, egg 2-3 parts and water 52-58 parts；Lemon
Lemon acid makes that octopus meat Duan Xiangxian is tasty, flavour is excellent with aspartic acid, and functional polypeptide can be with the micro member that is rich in octopus
Element forms soluble complex, prevents the loss of trace element, promotes absorption of the human body to trace element, make the value of octopus by
Edibility rises to health value, and the amino acid sequence of the functional polypeptide is：
SCASRCRARRCRARRCGYFGKRCICKCFRC；
The preparation of compound：By face particle and face puree by weight 1:The abundant uniform mixings of 6-8, obtain compound, standby；
Boiling is molded：In a small amount of edible oil of semicircular section die inner surface brushing, it is heated to oil temperature and reaches 150-180 DEG C
When, section die volume 60-80% compound is poured into, and the octopus section after pickling is put into, big fire boiling, treat and table in section die
After the compound solidification of face contact is hardened, the material in section die is overturn into 180 ° of continuation big fire boilings, curing is shaped to octopus
Section, octopus section is stripped, and is cooled down, and vacuum packaging, produces octopus section finished product；Wherein, the weight percent of octopus section is controlled in finished product
Than be 10-20% for 20-30%, face particle percentage by weight, the percentage by weight of face puree be 50-70%.
Compared with prior art, the advantage of the invention is that：1）The fresh and tender tasty and refreshing, entrance of octopus meat after tenderizing liquid tenderization
Oiliness, deodorant can remove the intrinsic bad smell of octopus, strengthen the mouthfeel of octopus section；2）The octopus section pickled, face particle, face dish
The abundant of slurry combines the color, smell and taste phase for adding finished product；3）Functional polypeptide can be formed with the trace element being rich in octopus can
Dissolubility compound, the loss of trace element is prevented, promote absorption of the human body to trace element, make the value of octopus by edibility
Rise to health value.
Embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
1）Tenderization deodorant：It must be raw material to take octopus that is fresh or freezing and thaw, and 100 parts of parts by weight are weighed after cleaning up and are put into
In container, add tenderizing liquid to octopus and be submerged, the composition and ratio of tenderizing liquid are：10 parts of 0.1% aspartic acid magnesium solution,
10 parts of red wine, 20 parts of vinegar, 100 parts of water；5 times of octopus weight of addition after octopus is rinsed 4 times with clear water are taken out in tenderization for 30 minutes
Leaching drift 3 hours, the component of deodorant liquid are in deodorant liquid：0.15 part of calcium chloride, 0.5 part of sodium chloride, 4 parts of 0.1% hydrochloric acid, water 100
Part；It is stand-by after octopus after deodorant is rinsed 4 times with clear water；Octopus meat after tenderizing liquid tenderization it is fresh and tender it is tasty and refreshing, entrance is oiliness,
Deodorant can remove the intrinsic bad smell of octopus；
2）Pickle：The octopus of 100 parts of parts by weight after tenderization and deodorant is weighed, being cut into 3cm, to grow section standby；Take 8 portions of rice wine, 1 part
White pepper powder, 2 portions of salt, 1 part of bruised ginger are well mixed with 1 part of garlic granule, and octopus meat section is grabbed into even pickle 30 minutes with above-mentioned cure
It is standby, the octopus section pickled is put into boiling water and cooked 5 minutes, it is standby after draining；It can be that octopus meat section is rendered palatable rapidly to pickle, and carried
The mouthfeel of high octopus section；
3）The preparation of face particle：Weigh after 45 parts of 35 parts of wheaten starch, 2 parts of soybean separation protein white powder, 5 parts of egg and water mix and adopt
Frying to golden yellow in boiling oil is instilled with funnel to fish for, and obtains that face particle is standby, and golden yellow face particle is crispy and delicious, improves octopus
Duan Chengpin mouthfeel and outward appearance；
4）The preparation of face puree：Weigh 6 parts of fresh green onion, 0.8 part of ginger cuts into powder after cleaning, weigh fresh root-mustard 12
Part clean after cut into fine grained chippings, weigh 0.2 part of glucose, 0.8 part of skipjack meal, 12 parts of wheat flour, 1.5 parts of wheaten starch,
0.1 part of salt, 0.2 part of citric acid, 0.2 part of aspartic acid, 0.3 part of functional polypeptide, 0.4 part of monosodium glutamate, 0.1 part of white granulated sugar, plant
52 parts of 0.2 part of thing oil, 2 parts of egg and water；Citric acid makes that octopus meat Duan Xiangxian is tasty, flavour is excellent with aspartic acid；
5）The preparation of compound：By face particle and face puree by weight 1:6 abundant uniform mixings, obtain compound, standby；
6）Boiling is molded：In a small amount of edible oil of semicircular section die inner surface brushing, when being heated to oil temperature and reaching 150 DEG C,
The compound of section die volume 60% is poured into, and is put into the octopus section after pickling, big fire boiling, treats to contact with section die inner surface
Compound solidification be hardened after, by section die material overturn 180 ° continuation big fire boilings, curing be shaped to octopus section, by chapter
Fish section is stripped, and is cooled down, and vacuum packaging, produces octopus section finished product.
Embodiment 2：
1）Tenderization deodorant：It must be raw material to take octopus that is fresh or freezing and thaw, and 120 parts of parts by weight are weighed after cleaning up and are put into
In container, add tenderizing liquid to octopus and be submerged, the composition and ratio of tenderizing liquid are：15 parts of 0.1% aspartic acid magnesium solution,
15 parts of red wine, 30 parts of vinegar, 120 parts of water；6 times of octopus weight of addition after octopus is rinsed 5 times with clear water are taken out in tenderization for 35 minutes
Leaching drift 3.5 hours, the component of deodorant liquid are in deodorant liquid：0.2 part of calcium chloride, 0.6 part of sodium chloride, 5 parts of 0.1% hydrochloric acid, water
120 parts；It is stand-by after octopus after deodorant is rinsed 5 times with clear water；The fresh and tender tasty and refreshing, entrance of octopus meat after tenderizing liquid tenderization is not
Greasy, deodorant can remove the intrinsic bad smell of octopus；
2）Pickle：The octopus of 120 parts of parts by weight after tenderization and deodorant is weighed, being cut into 5cm, to grow section standby；Take 10 portions of rice wine, 2 parts
White pepper powder, 3 portions of salt, 2 parts of bruised gingers are well mixed with 2 parts of garlic granules, and octopus meat section is grabbed into even pickle 45 minutes with above-mentioned cure
It is standby, the octopus section pickled is put into boiling water and cooked 9 minutes, it is standby after draining；It can be that octopus meat section is rendered palatable rapidly to pickle, and carried
The mouthfeel of high octopus section；
3）The preparation of face particle：After weighing 65 parts of 40 parts of wheaten starch, 5 parts of soybean separation protein white powder, 10 parts of egg and water mixings
Frying to golden yellow in boiling oil is instilled using funnel to fish for, and obtains that face particle is standby, and golden yellow face particle is crispy and delicious, improves chapter
The mouthfeel and outward appearance of fish section finished product；
4）The preparation of face puree：Weigh 7.5 parts of fresh green onion, 1.5 parts of ginger cuts into powder after cleaning, weigh fresh root-mustard
15 parts clean after cut into fine grained chippings, weigh 0.3 part of glucose, 1.5 parts of skipjack meal, 15 parts of wheat flour, wheaten starch 5.5
Part, 3 parts of salt, 0.3 part of citric acid, 0.3 part of aspartic acid, 0.4 part of functional polypeptide, 1 part of monosodium glutamate, 1.5 parts of white granulated sugar, plant
58 parts of 2 parts of oil, 3 parts of egg and water；Citric acid makes that octopus meat Duan Xiangxian is tasty, flavour is excellent with aspartic acid, functional polypeptide
Soluble complex can be formed with the trace element being rich in octopus, prevent the loss of trace element, promote human body to micro
The absorption of element, the value of octopus is set to rise to health value by edibility；
5）The preparation of compound：By face particle and face puree by weight 1:8 abundant uniform mixings, obtain compound, standby；
6）Boiling is molded：In a small amount of edible oil of semicircular section die inner surface brushing, when being heated to oil temperature and reaching 180 DEG C,
The compound of section die volume 80% is poured into, and is put into the octopus section after pickling, big fire boiling, treats to contact with section die inner surface
Compound solidification be hardened after, by section die material overturn 180 ° continuation big fire boilings, curing be shaped to octopus section, by chapter
Fish section is stripped, and is cooled down, and vacuum packaging, produces octopus section finished product.
Embodiment 3：
1）Tenderization deodorant：It must be raw material to take octopus that is fresh or freezing and thaw, and 100 parts of parts by weight are weighed after cleaning up and are put into
In ultrasonic container, add tenderizing liquid to octopus and be submerged, the composition and ratio of tenderizing liquid are：0.1% aspartic acid magnesium solution
15 parts, 12 parts of red wine, 22 parts of vinegar, 100 parts of water；It is 200W in ultrasonic power, supersonic frequency is ultrasonic tenderization under the conditions of 23kHz
30 minutes；Take out leaching drift 3 hours, the component of deodorant liquid in the deodorant liquid that 5 times of octopus weight is added after octopus is rinsed 4 times with clear water
For：0.15 part of calcium chloride, 0.5 part of sodium chloride, 4 parts of 0.1% hydrochloric acid, 100 parts of water；Octopus after deodorant is rinsed 4 times with clear water
It is stand-by afterwards；Octopus meat after tenderizing liquid tenderization it is fresh and tender it is tasty and refreshing, entrance is oiliness, deodorant can remove the intrinsic bad smell of octopus；
2）Pickle：The octopus of 100 parts of parts by weight after tenderization and deodorant is weighed, being cut into 4cm, to grow section standby；Take 10 portions of rice wine, 1 part
White pepper powder, 3 portions of salt, 1 part of bruised ginger are well mixed with 2 parts of garlic granules, and octopus meat section is grabbed into even pickle 30 minutes with above-mentioned cure
It is standby, the octopus section pickled is put into boiling water and cooked 9 minutes, it is standby after draining；It can be that octopus meat section is rendered palatable rapidly to pickle, and carried
The mouthfeel of high octopus section；
3）The preparation of face particle：After weighing 55 parts of 40 parts of wheaten starch, 5 parts of soybean separation protein white powder, 10 parts of egg and water mixings
Frying to golden yellow in boiling oil is instilled using funnel to fish for, and obtains that face particle is standby, and golden yellow face particle is crispy and delicious, improves chapter
The mouthfeel and outward appearance of fish section finished product；
4）The preparation of face puree：Weigh 7.5 parts of fresh green onion, 1.5 parts of ginger cuts into powder after cleaning, weigh fresh root-mustard
12 parts clean after cut into fine grained chippings, weigh 0.2 part of glucose, 0.8 part of skipjack meal, 12 parts of wheat flour, wheaten starch 1.5
Part, 0.1 part of salt, 0.2 part of citric acid, 0.2 part of aspartic acid, 0.3 part of functional polypeptide, 1 part of monosodium glutamate, 1.5 parts of white granulated sugar, plant
55 parts of 2 parts of thing oil, 3 parts of egg and water；Citric acid makes that octopus meat Duan Xiangxian is tasty, flavour is excellent with aspartic acid, and feature is more
Peptide can form soluble complex with the trace element being rich in octopus, prevent the loss of trace element, promote human body to micro-
The absorption of secondary element, the value of octopus is set to rise to health value by edibility；
5）The preparation of compound：By face particle and face puree by weight 1:6 abundant uniform mixings, obtain compound, standby；
6）Boiling is molded：In a small amount of edible oil of semicircular section die inner surface brushing, when being heated to oil temperature and reaching 160 DEG C,
The compound of section die volume 60% is poured into, and is put into the octopus section after pickling, big fire boiling, treats to contact with section die inner surface
Compound solidification be hardened after, by section die material overturn 180 ° continuation big fire boilings, curing be shaped to octopus section, by chapter
Fish section is stripped, and is cooled down, and vacuum packaging, produces octopus section finished product；Wherein, the percentage by weight that octopus section is controlled in finished product is 20-
30%th, the percentage by weight of face particle be 10-20%, the percentage by weight of face puree be 50-70%.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should be included in the scope of the protection.
SEQUENCE LISTING
<110>Zhoushan Qi Sheng aquatic products Co., Ltd
<120>A kind of octopus section boiling method
<130> 2
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 30
<212> PRT
<213>It is artificial synthesized
<400> 1
Ser Cys Ala Ser Arg Cys Arg Ala Arg Arg Cys Arg Ala Arg Arg Cys
1 5 10 15
Gly Tyr Phe Gly Lys Arg Cys Ile Cys Lys Cys Phe Arg Cys
20 25 30
Claims (8)
1. a kind of octopus section boiling method, it is characterised in that comprise the following steps：
1）Tenderization deodorant：Tenderization defishying is carried out to octopus with tenderizing liquid and deodorant liquid；
2）Pickle；
3）The preparation of face particle：Face particle is made by frying；
4）The preparation of face puree：Face puree is made with flavoring and auxiliary material；
5）The preparation of compound；
6）Boiling is molded：It is molded the boiling of octopus section in section die.
A kind of 2. octopus section boiling method according to claim 1, it is characterised in that：Tenderizing liquid in described step 1
Composition and its parts by weight are：0.1% aspartic acid magnesium solution 10-15 parts, red wine 10-15 parts, vinegar 2-30 parts, water 100-120
Part；The composition and its parts by weight of deodorant liquid be：Calcium chloride 0.15-0.2 parts, sodium chloride 0.5-0.6 parts, 0.1% hydrochloric acid 4-5 parts,
Water 100-120 parts.
A kind of 3. octopus section boiling method according to claim 1, it is characterised in that：Feature is more in described step 4
The amino acid sequence of peptide is：SCASRCRARRCRARRCGYFGKRCICKCFRC.
A kind of 4. octopus section boiling method according to claim 1, it is characterised in that：Octopus is weighed in described step 2
Parts by weight be 100-120 parts, the length of octopus section is 3-5cm, and the composition and its parts by weight of cure are：It is rice wine 8-10 parts, white
Pepper powder 1-2 parts, salt 2-3 parts, bruised ginger 1-2 parts, garlic granule 1-2 parts；5-9 points of cooking in boiling water are put into after pickling 30-45 minutes
Clock.
A kind of 5. octopus section boiling method according to claim 1, it is characterised in that：Face particle in described step 3
Composition and its parts by weight are wheaten starch 35-40 parts, soybean separation protein white powder 2-5 parts, egg 5-10 parts and water 45-65 parts.
A kind of 6. octopus section boiling method according to claim 1, it is characterised in that：Face puree in described step 4
Composition and its parts by weight are：Green onion end 6-7.5 parts, bruised ginger 0.8-1.5 parts, root-mustard block 12-15 parts, glucose 0.2-0.3 parts, oceanic bonito
Fish meal 0.8-1.5 parts, wheat flour 12-15 parts, wheaten starch 1.5-5.5 parts, salt 0.1-3 parts, citric acid 0.2-0.3 parts,
Aspartic acid 0.2-0.3 parts, functional polypeptide 0.3-0.4 parts, monosodium glutamate 0.4-1 parts, white granulated sugar 0.1-1.5 parts, vegetable oil 0.2-2
Part, egg 2-3 parts, water 52-58 parts.
A kind of 7. octopus section boiling method according to claim 1, it is characterised in that：In described step 5 face particle with
The weight ratio of face puree is 1:6-8.
A kind of 8. octopus section boiling method according to claim 1, it is characterised in that：Oil temperature is in described step 6
150-180 DEG C, the amount for pouring into compound is the 60-80% of section die volume.
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| CN201710413891.7A CN107397156A (en) | 2017-06-05 | 2017-06-05 | A kind of octopus section boiling method |
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| CN201710413891.7A CN107397156A (en) | 2017-06-05 | 2017-06-05 | A kind of octopus section boiling method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304572A (en) * | 2022-01-10 | 2022-04-12 | 广西金海盈食品有限公司 | Preparation method of fish and skull bone paste soup of channel catfish |
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| CN1129080A (en) * | 1995-06-19 | 1996-08-21 | 陈卫彬 | Stewed octopus and production technology thereof |
| CN1665399A (en) * | 2002-07-03 | 2005-09-07 | 希淘吉日本有限公司 | Rice flour cakes and process for producing the same |
| CN102511846A (en) * | 2011-12-27 | 2012-06-27 | 泰祥集团技术开发有限公司 | Octopus ball and preparation method thereof |
| CN105792679A (en) * | 2013-12-13 | 2016-07-20 | 日清富滋株式会社 | Mix for octopus dumplings |
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2017
- 2017-06-05 CN CN201710413891.7A patent/CN107397156A/en not_active Withdrawn
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|---|---|---|---|---|
| CN1129080A (en) * | 1995-06-19 | 1996-08-21 | 陈卫彬 | Stewed octopus and production technology thereof |
| CN1665399A (en) * | 2002-07-03 | 2005-09-07 | 希淘吉日本有限公司 | Rice flour cakes and process for producing the same |
| CN102511846A (en) * | 2011-12-27 | 2012-06-27 | 泰祥集团技术开发有限公司 | Octopus ball and preparation method thereof |
| CN105792679A (en) * | 2013-12-13 | 2016-07-20 | 日清富滋株式会社 | Mix for octopus dumplings |
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| CN114304572A (en) * | 2022-01-10 | 2022-04-12 | 广西金海盈食品有限公司 | Preparation method of fish and skull bone paste soup of channel catfish |
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Application publication date: 20171128 |