CN1823630A - Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab - Google Patents
Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab Download PDFInfo
- Publication number
- CN1823630A CN1823630A CNA2006100393171A CN200610039317A CN1823630A CN 1823630 A CN1823630 A CN 1823630A CN A2006100393171 A CNA2006100393171 A CN A2006100393171A CN 200610039317 A CN200610039317 A CN 200610039317A CN 1823630 A CN1823630 A CN 1823630A
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- crab
- fresh water
- frozen
- aquatic products
- boiling
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CNB2006100393171A CN100376175C (en) | 2006-03-27 | 2006-03-27 | Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab |
Applications Claiming Priority (1)
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CNB2006100393171A CN100376175C (en) | 2006-03-27 | 2006-03-27 | Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab |
Publications (2)
Publication Number | Publication Date |
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CN1823630A true CN1823630A (en) | 2006-08-30 |
CN100376175C CN100376175C (en) | 2008-03-26 |
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CNB2006100393171A Expired - Fee Related CN100376175C (en) | 2006-03-27 | 2006-03-27 | Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab |
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CN (1) | CN100376175C (en) |
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102273667A (en) * | 2011-06-29 | 2011-12-14 | 浙江万里学院 | Method for reducing volatile basic nitrogen in frozen shelled shrimps |
CN101862014B (en) * | 2010-05-12 | 2012-11-14 | 江南大学 | Method for preparing shrimp meat water-retaining agent |
CN102860569A (en) * | 2011-07-07 | 2013-01-09 | 郭家羚 | Crustacean deoxygenation freezing freshness retaining method |
CN103416789A (en) * | 2013-07-31 | 2013-12-04 | 安徽绍峰实业集团股份有限公司 | Frozen steamed crab processing technology |
CN103876035A (en) * | 2014-04-14 | 2014-06-25 | 浙江海洋学院 | Cheese fresh shrimp rolls and processing method thereof |
CN104621631A (en) * | 2015-02-09 | 2015-05-20 | 浙江海洋学院 | Processing method of frozen portunus trituberculatus |
CN105124516A (en) * | 2015-09-09 | 2015-12-09 | 陈贵卿 | Astaxanthin containing penaeus orientalis juice production method |
CN106912541A (en) * | 2017-01-22 | 2017-07-04 | 舟山金星水产有限公司 | Chinese lute shrimp keeps the preparation technology of meat elasticity consolidation |
CN106973975A (en) * | 2017-04-07 | 2017-07-25 | 浙江大学舟山海洋研究中心 | A kind of ultra-low temperature liquid nitrogen cryogenic quick-freezing method of Portunus trituberculatus Miers |
CN109393008A (en) * | 2018-11-07 | 2019-03-01 | 浙江万里学院 | It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab |
CN114304543A (en) * | 2021-12-16 | 2022-04-12 | 湖北省兴发磷化工研究院有限公司 | Crab leg meat processing method |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110692700A (en) | 2019-11-06 | 2020-01-17 | 江南大学 | Preparation method of nano water-retaining agent and application of nano water-retaining agent in crustacean shrimp quick-frozen products |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001045939A (en) * | 1999-08-06 | 2001-02-20 | Tokyo Food Boeki Kk | Fishing bait held in hermetic storage container |
CN1686001A (en) * | 2005-05-09 | 2005-10-26 | 吴光红 | Antistaling method of river crab |
-
2006
- 2006-03-27 CN CNB2006100393171A patent/CN100376175C/en not_active Expired - Fee Related
Cited By (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101862014B (en) * | 2010-05-12 | 2012-11-14 | 江南大学 | Method for preparing shrimp meat water-retaining agent |
CN102273667B (en) * | 2011-06-29 | 2013-01-09 | 浙江万里学院 | Method for reducing volatile basic nitrogen in frozen shelled shrimps |
CN102273667A (en) * | 2011-06-29 | 2011-12-14 | 浙江万里学院 | Method for reducing volatile basic nitrogen in frozen shelled shrimps |
CN102860569A (en) * | 2011-07-07 | 2013-01-09 | 郭家羚 | Crustacean deoxygenation freezing freshness retaining method |
CN103416789B (en) * | 2013-07-31 | 2016-02-17 | 安徽绍峰实业集团股份有限公司 | Freezing steamed crab processing technology |
CN103416789A (en) * | 2013-07-31 | 2013-12-04 | 安徽绍峰实业集团股份有限公司 | Frozen steamed crab processing technology |
CN103876035A (en) * | 2014-04-14 | 2014-06-25 | 浙江海洋学院 | Cheese fresh shrimp rolls and processing method thereof |
CN104621631A (en) * | 2015-02-09 | 2015-05-20 | 浙江海洋学院 | Processing method of frozen portunus trituberculatus |
CN104621631B (en) * | 2015-02-09 | 2017-11-28 | 浙江海洋学院 | A kind of processing method for freezing cold Portunus trituberculatus Miers |
CN105124516A (en) * | 2015-09-09 | 2015-12-09 | 陈贵卿 | Astaxanthin containing penaeus orientalis juice production method |
CN106912541A (en) * | 2017-01-22 | 2017-07-04 | 舟山金星水产有限公司 | Chinese lute shrimp keeps the preparation technology of meat elasticity consolidation |
CN106973975A (en) * | 2017-04-07 | 2017-07-25 | 浙江大学舟山海洋研究中心 | A kind of ultra-low temperature liquid nitrogen cryogenic quick-freezing method of Portunus trituberculatus Miers |
CN109393008A (en) * | 2018-11-07 | 2019-03-01 | 浙江万里学院 | It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab |
CN114304543A (en) * | 2021-12-16 | 2022-04-12 | 湖北省兴发磷化工研究院有限公司 | Crab leg meat processing method |
Also Published As
Publication number | Publication date |
---|---|
CN100376175C (en) | 2008-03-26 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Zhoushan City Fudan Tourism Food Co., Ltd. Assignor: Jiangnan University Contract fulfillment period: 2008.6.18 to 2014.6.17 contract change Contract record no.: 2009330002103 Denomination of invention: Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab Granted publication date: 20080326 License type: Exclusive license Record date: 2009.8.21 |
|
LIC | Patent licence contract for exploitation submitted for record |
Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2008.6.18 TO 2014.6.17; CHANGE OF CONTRACT Name of requester: ZHOUSHAN CITY FUDAN TOURISM FOOD CO., LTD Effective date: 20090821 |
|
C17 | Cessation of patent right | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080326 Termination date: 20100327 |
|
EM01 | Change of recordation of patent licensing contract |
Change date: 20120516 Contract record no.: 2009330002103 Assignee after: Zhejiang Fudan Tourism Food Co., Ltd. Assignee before: Zhoushan City Fudan Tourism Food Co., Ltd. |
|
EM01 | Change of recordation of patent licensing contract |
Change date: 20120516 Contract record no.: 2009330002103 Assignee after: Zhejiang Fudan Tourism Food Co., Ltd. Assignee before: Zhoushan City Fudan Tourism Food Co., Ltd. |
|
LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model |