JP3947208B1 - Sea cucumber processing method - Google Patents

Sea cucumber processing method Download PDF

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JP3947208B1
JP3947208B1 JP2006234713A JP2006234713A JP3947208B1 JP 3947208 B1 JP3947208 B1 JP 3947208B1 JP 2006234713 A JP2006234713 A JP 2006234713A JP 2006234713 A JP2006234713 A JP 2006234713A JP 3947208 B1 JP3947208 B1 JP 3947208B1
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重信 江▲崎▼
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Abstract

【課題】生鮮ナマコ本来の風味や鮮度を失うことなく、四ヶ月以上保存することができるナマコの加工方法を提供する。
【解決手段】予め、ナマコ１の口部、尾部、および、足部を切除して、ナマコ１の内臓と砂を取り除き、処理されたナマコ１と、当該ナマコ１と少なくとも同数の球体４とを加工装置２の内容器１１内に投入し、内容器１１内のナマコ１にアルカリイオン水Ｗを間歇的に散水しながら、内容器１１を水平面に対して傾斜させた状態で水平方向に往復運動させた後、酢および／または唐辛子を含む調味液Ｌに前記ナマコ１を漬け込んで灰汁をとる作業を、漬け込む時間を徐々に長くしながら複数回繰り返す。
【選択図】図３[PROBLEMS] To provide a processing method of sea cucumber which can be preserved for more than 4 months without losing the original flavor and freshness of fresh sea cucumber.
The mouth, tail, and foot of a sea cucumber 1 are cut in advance to remove the internal organs and sand of the sea cucumber 1, and the processed sea cucumber 1 and at least as many spheres 4 as the sea cucumber 1 are processed. While being poured into the inner container 11 of the processing apparatus 2 and sprinkling the alkaline ionized water W intermittently on the sea cucumber 1 in the inner container 11, the inner container 11 is reciprocated in the horizontal direction while being inclined with respect to the horizontal plane. Then, the operation of immersing the sea cucumber 1 in the seasoning liquid L containing vinegar and / or chili and taking the ash is repeated a plurality of times while gradually immersing it.
[Selection] Figure 3

Description

本発明は、ナマコの加工方法に関する。   The present invention relates to a sea cucumber processing method.

ナマコは棘皮動物門ナマコ綱に属する海生動物の総称であり、マナマコ科のマナマコ、オキナマコ、キンコ科のキンコ、クロナマコ科のジャノメナマコなどの種類がある。このうち、体色が暗緑色から黒色のマナマコは青ナマコまたは黒ナマコと呼ばれ、体色が栗色から褐色のマナマコは赤ナマコと呼ばれている。
ナマコの身は、ぶつ切りにして酢の物として、内臓は塩辛（このわた）として食されている。しかし、生のナマコは非常に腐敗しやすく、乾物や酢漬けにして保存されているが、ナマコ本来の風味や鮮度が失われてしまうという問題があった。 The sea cucumber is a general term for marine animals belonging to the class of Echinodermata, and there are various species such as Manamaco family Manamako, Okinako, Kinki family Kinko, Cronama family Janome sea cucumber. Of these, the dark green to black sea cucumbers are called blue sea cucumbers or black sea cucumbers, and the body colors from maroon to brown are called red sea cucumbers.
The sea cucumber's body is chopped into vinegared foods, and the internal organs are eaten as salty fish. However, raw sea cucumbers are very susceptible to spoilage and are preserved in dry matter or vinegar. However, the original flavor and freshness of sea cucumbers are lost.

そこで、特許文献１では、生鮮ナマコに接触的刺激を与えることによってその体組織の生理的緊張を促し、次いで、その生理的緊張が弛緩しないうちに振転摩擦等によってその表皮を除去することを特徴とするナマコの加工法が提案されている。そして、この方法によれば、生鮮ナマコ本来の風味や鮮度を失うことなく、長期の保存ができるとされている。
特公昭５１−５４６０号公報 Therefore, in Patent Document 1, it is intended to promote the physiological tension of the body tissue by applying a contact stimulus to fresh sea cucumber, and then to remove the epidermis by shaking friction or the like before the physiological tension is relaxed. A characteristic sea cucumber processing method has been proposed. And according to this method, it is said that it can preserve | save for a long term, without losing the original flavor and freshness of fresh sea cucumber.
Japanese Patent Publication No. 51-5460

しかしながら、特許文献１に記載されたナマコの加工法の場合、長期保存といっても長くて５０日程度であり、生鮮ナマコ本来の風味や鮮度を保ったまま四ヶ月以上保存することはできない。   However, in the case of the sea cucumber processing method described in Patent Document 1, even if it is long-term storage, it is about 50 days at the longest, and it cannot be stored for more than 4 months while maintaining the original flavor and freshness of fresh sea cucumber.

本発明は、上述する問題点に鑑みてなされたもので、生鮮ナマコ本来の風味や鮮度を失うことなく、四ヶ月以上保存することができるナマコの加工方法を提供することを目的とする。   This invention is made | formed in view of the problem mentioned above, and it aims at providing the processing method of the sea cucumber which can be preserve | saved for four months or more, without losing the original flavor and freshness of fresh sea cucumber.

上記目的を達成するため、本発明に係るナマコの加工方法は、ナマコの口部、尾部、および、足部を切除し、ナマコの内臓を取り出す第一の工程と、前記ナマコと、当該ナマコと少なくとも同数のステンレス材からなる球体とを容器に投入し、容器内の前記ナマコにアルカリイオン水を間歇的に散水しながら、前記容器を水平面に対して傾斜させた状態で水平方向に往復運動させる第二の工程と、酢および／または唐辛子を含む調味液に前記ナマコを漬け込んで灰汁をとる作業を、漬け込む時間を徐々に長くしながら複数回繰り返す第三の工程とを備えることを特徴としている。 In order to achieve the above object, the sea cucumber processing method according to the present invention includes a first step of cutting out the mouth, tail, and foot of the sea cucumber and taking out the internal organs of the sea cucumber, the sea cucumber, and the sea cucumber. At least the same number of spheres made of stainless steel are put into a container, and while the sea cucumber in the container is intermittently sprinkled with alkaline ionized water, the container is reciprocated in a horizontal direction while being inclined with respect to a horizontal plane. It is characterized by comprising a second step and a third step of repeating the operation of immersing the sea cucumber in a seasoning liquid containing vinegar and / or chili and taking ash juice a plurality of times while gradually increasing the time of immersing. .

本発明では、予め、ナマコの口部、尾部、および、足部を切除し、ナマコの内臓を取り出しておくことで、以後の工程において、ナマコ内の灰汁（不純物）を効率的に除去することが可能となる。
次工程において、前記ナマコと、当該ナマコと少なくとも同数のステンレス材からなる球体とを容器に投入して、当該容器を水平面に対して傾斜させた状態で水平方向に往復運動させることにより、ナマコに球体が均等に衝突してナマコを硬直化させるとともに、ナマコ内の灰汁が切除した部位から体外に排出される。この際、アルカリイオン水を散水することにより、ナマコがもっている酸性成分が中和され腐りにくくなる。また、球体をステンレス製とすることにより、容器の往復運動に伴う球体の破損と、アルカリイオン水による腐食を防止することができる。
そして、硬直化したナマコを調味液に漬け込んで灰汁をとる作業を、漬け込む時間を徐々に長くしながら複数回繰り返すことにより、ナマコ内の灰汁が体外に完全に排出される。これにより、ナマコ本来の風味や鮮度を失うことなく、四ヶ月以上保存できる状態とすることができる。なお、ここで保存期間とは出荷時点からの期間をいう。 In the present invention, the mouth, tail, and foot of the sea cucumber are excised in advance, and the internal organs of the sea cucumber are taken out, so that the lye (impurities) in the sea cucumber can be efficiently removed in the subsequent steps. Is possible.
In the next step, the sea cucumber and the sea cucumber and at least the same number of spheres made of stainless steel are put into a container, and the sea cucumber is reciprocated in a horizontal direction with the container tilted with respect to a horizontal plane. The sphere collides evenly and stiffens the sea cucumber, and the lye in the sea cucumber is discharged out of the body from the excised site . During this, by sprinkling alkaline ionized water, acidic component that sea cucumber will have is less likely to rot neutralized. Further, by making the spheres made of stainless steel, it is possible to prevent the spheres from being damaged due to the reciprocating motion of the container and corrosion due to alkaline ionized water.
Then, the operation of immersing the hardened sea cucumber in the seasoning liquid and taking the ash is repeated a plurality of times while gradually increasing the time of soaking, so that the ash in the sea cucumber is completely discharged out of the body. Thereby, it can be set as the state which can be preserve | saved for four months or more, without losing the original flavor and freshness of sea cucumber. Here, the storage period is a period from the time of shipment.

また、本発明に係るナマコの加工方法では、前記アルカリイオン水の水温は、７〜１４℃であることが好ましい。
ナマコは水深２５〜４０ｍの海底に生息しており、その海域の水温は７〜１４℃程度であると推定される。本発明では、アルカリイオン水の水温を７〜１４℃とすることにより、ナマコを生息域にいる状態に保ちながら加工処理するものであり、ナマコを新鮮な状態のまま加工することができる。 Moreover, in the sea cucumber processing method according to the present invention, the water temperature of the alkaline ionized water is preferably 7 to 14 ° C.
Sea cucumbers live on the seabed at a depth of 25 to 40 m, and the water temperature in the sea area is estimated to be about 7 to 14 ° C. In the present invention, by setting the water temperature of the alkaline ionized water to 7 to 14 ° C., the sea cucumber is processed while being kept in the habitat, and the sea cucumber can be processed in a fresh state.

本発明に係るナマコの加工方法では、予め、ナマコの口部、尾部、および、足部を切除して、ナマコの内臓を取り出しておき、処理されたナマコと、当該ナマコと少なくとも同数のステンレス材からなる球体とを容器に投入し、容器内のナマコにアルカリイオン水を間歇的に散水しながら、容器を水平面に対して傾斜させた状態で水平方向に往復運動させた後、酢および／または唐辛子を含む調味液に前記ナマコを漬け込んで灰汁をとる作業を、漬け込む時間を徐々に長くしながら複数回繰り返すことにより、ナマコ本来の風味や鮮度を失うことなく、ナマコを四ヶ月以上保存することができる。 In the sea cucumber processing method according to the present invention, the mouth, tail, and foot of the sea cucumber are cut in advance, and the internal organs of the sea cucumber are taken out, and the processed sea cucumber and at least the same number of stainless materials as the sea cucumber. a spherical body was put into a container made of, while sea cucumber intermittently watering alkaline ionized water in a vessel and allowed to reciprocate in a horizontal direction while inclining the container with respect to the horizontal plane, vinegar and / or To preserve sea cucumber for more than 4 months without losing the original flavor and freshness of the sea cucumber by repeating the process of immersing the sea cucumber in the seasoning liquid containing chili pepper and taking the lye several times while gradually immersing it. Can do.

以下、本発明の実施形態について図面に基づいて説明する。
図１は、本発明に係るナマコの加工方法に使用する加工装置を示したものである。
本加工装置２は、ナマコが投入される二重容器３（容器）を基台１５上に設置したものであり、基台１５は駆動部１７に連結され、リニアガイド１６上を水平方向に往復運動することができる。 Hereinafter, embodiments of the present invention will be described with reference to the drawings.
FIG. 1 shows a processing apparatus used for a sea cucumber processing method according to the present invention.
This processing apparatus 2 has a double container 3 (container) into which a sea cucumber is placed on a base 15, and the base 15 is connected to a drive unit 17 and reciprocates horizontally on a linear guide 16. Can exercise.

二重容器３は、扁平球状の外容器１０と、外容器１０の下半部内面を覆うボウル状の内容器１１から構成されている。内容器１１はステンレス製とされ、水平面に対して５〜２０度の傾斜角度を有する状態で外容器１０の内側に装着されている。また、内容器１１の表面には、当該内容器１１を貫通する複数の貫通孔（図示省略）が形成されている。
外容器１０の天井部には、内容器１１内にアルカリイオン水を散水するための散水孔１２が設置されており、散水孔１２にはアルカリイオン水を貯留するタンク１４が接続されている。また、外容器１０の底部には、アルカリイオン水を外部に排水するための排水口１３が設けられている。
なお、外容器１０の上部は開閉式とされ、外容器１０の上部を開けてナマコを投入できるようになっている。 The double container 3 includes a flat spherical outer container 10 and a bowl-shaped inner container 11 that covers the inner surface of the lower half of the outer container 10. The inner container 11 is made of stainless steel and is mounted on the inner side of the outer container 10 with an inclination angle of 5 to 20 degrees with respect to the horizontal plane. In addition, a plurality of through holes (not shown) penetrating the inner container 11 are formed on the surface of the inner container 11.
A water spray hole 12 for sprinkling alkaline ionized water in the inner container 11 is installed in the ceiling portion of the outer container 10, and a tank 14 for storing alkaline ionized water is connected to the water spray hole 12. Further, a drain port 13 for draining alkaline ionized water to the outside is provided at the bottom of the outer container 10.
In addition, the upper part of the outer container 10 is an openable type, and the upper part of the outer container 10 can be opened to insert a sea cucumber.

次に、上記加工装置を使用してナマコを加工する方法について図２〜図４を用いて説明する。
先ず、ナマコ１を７〜１４℃のアルカリイオン水で洗浄し、図２に示すように、ナマコ１の口部１ａ、尾部１ｂ、および、足部１ｃを切除する。そして、ナマコ１の内臓とナマコ１内に取り込まれている砂を適当な方法で取り除き、７〜１４℃のアルカリイオン水でナマコ１を洗浄する。 Next, a method for processing a sea cucumber using the above processing apparatus will be described with reference to FIGS.
First, the sea cucumber 1 is washed with 7-14 ° C. alkaline ionized water, and the mouth 1a, tail 1b, and foot 1c of the sea cucumber 1 are excised as shown in FIG. Then, the internal organs of the sea cucumber 1 and the sand taken into the sea cucumber 1 are removed by an appropriate method, and the sea cucumber 1 is washed with alkaline ionized water at 7 to 14 ° C.

次いで、加工装置２の外容器１０の上部を開き、内臓と砂を取り除いた複数のナマコ１…と、当該ナマコ１…と少なくとも同数のステンレス製の球体４…とを内容器１１内に投入する（図３参照）。ここで、ステンレス製の球体４は内部が空洞になっており、ナマコ１と、投入する球体４との関係は以下の通りである。
体長１５ｃｍ程度の１匹のナマコに対して、直径３ｃｍ，重さ４０ｇの球体が１個。
体長２０ｃｍ程度の１匹のナマコに対して、直径３．５ｃｍ，重さ５０ｇの球体が２個。
体長２５〜４０ｃｍ程度の１匹のナマコに対して、直径４ｃｍ，重さ６０ｇの球体が２個。 Next, the upper part of the outer container 10 of the processing device 2 is opened, and a plurality of sea cucumbers 1 with the internal organs and sand removed, and the sea cucumbers 1 and at least the same number of stainless steel spheres 4 are put into the inner container 11. (See FIG. 3). Here, the sphere 4 made of stainless steel has a hollow inside, and the relationship between the sea cucumber 1 and the sphere 4 to be introduced is as follows.
One sphere with a diameter of 3 cm and a weight of 40 g for one sea cucumber with a body length of about 15 cm.
Two spheres with a diameter of 3.5 cm and a weight of 50 g for one sea cucumber with a body length of about 20 cm.
Two spheres with a diameter of 4 cm and a weight of 60 g for one sea cucumber with a body length of about 25 to 40 cm.

ナマコ１…と球体４…を投入した後、外容器１０の上部を閉めて密閉し、内容器１１を水平面に対して傾斜させた状態で水平方向に往復運動させながら、散水孔１２から７〜１４℃のアルカリイオン水Ｗをナマコ１…上に間歇的に散水する。この際、散水間隔は２分間隔とし、計１５回繰り返す。   After the sea cucumber 1 and the sphere 4 are inserted, the upper portion of the outer container 10 is closed and sealed, and the inner container 11 is reciprocated in the horizontal direction while being inclined with respect to the horizontal plane. 14 degreeC alkaline ionized water W is intermittently sprinkled on the sea cucumber 1. At this time, the watering interval is 2 minutes and is repeated 15 times in total.

ナマコ１…と、当該ナマコ１…と少なくとも同数の球体４…とを内容器１１内に投入して、内容器１１を水平面に対して傾斜させた状態で水平方向に往復運動させることで、ナマコ１と球体４が外容器１０内で跳びはねて、ナマコ１に球体４が均等に衝突して、ナマコ１が硬直化し、ナマコ１がもっている酸性成分が除去される。また、衝突時に、ナマコ１内の灰汁が切除した部位から体外に排出される。これらの不純物は、アルカリイオン水Ｗで洗い流され、アルカリイオン水Ｗとともに、内容器１１の貫通孔を経由して排水口１３から外容器１０外へ排出される。   The sea cucumber 1 and the sea cucumber 1 and at least the same number of spheres 4 are put into the inner container 11 and reciprocated in the horizontal direction with the inner container 11 tilted with respect to the horizontal plane. 1 and the sphere 4 jump in the outer container 10, the sphere 4 collides with the sea cucumber 1 evenly, the sea cucumber 1 becomes rigid, and the acidic component of the sea cucumber 1 is removed. Moreover, at the time of a collision, the lye in the sea cucumber 1 is discharged out of the body from the excised site. These impurities are washed away with the alkaline ionized water W and discharged together with the alkaline ionized water W from the drain port 13 to the outside of the outer container 10 through the through hole of the inner container 11.

その後、上記のナマコ１を保存容器５に移し替え、黒酢やポン酢などの酢を含む調味液Ｌ内に１時間漬け込んで、ナマコ１の灰汁出しをする。引き続き、保存容器６，７…を移し替えながら、その都度、新しい調味液Ｌにナマコ１を、３時間，６時間，１２時間，２４時間，１週間，２週間，３週間と順に漬け込んでいき、ナマコ１の灰汁出しを行う。この間、ナマコ１の細胞は生きており、調味液Ｌに漬け込む時間を徐々に長くすることで、調味液Ｌにナマコ１を慣れさせるのである。そして、３週間漬け込んだナマコ１を長期保存用として出荷することができる。
なお、唐辛子を含む調味液Ｌの場合は、ナマコ１を調味液Ｌに、１時間，３時間，６時間，１２時間，２４時間，１６０時間と順に漬け込んで、ナマコ１の灰汁出しを行えば、出荷することができる。 Thereafter, the sea cucumber 1 is transferred to the storage container 5 and soaked in a seasoning liquid L containing vinegar such as black vinegar or ponzu for 1 hour, and the sea cucumber 1 is discharged. Subsequently, the sea cucumber 1 is immersed in the new seasoning liquid L in order of 3 hours, 6 hours, 12 hours, 24 hours, 1 week, 2 weeks, and 3 weeks while transferring the storage containers 6, 7. The sea cucumber 1 is discharged. During this time, the cells of the sea cucumber 1 are alive, and the sea cucumber 1 is accustomed to the seasoning liquid L by gradually increasing the time of soaking in the seasoning liquid L. The sea cucumber 1 soaked for 3 weeks can be shipped for long-term storage.
In addition, in the case of the seasoning liquid L containing chili, sea cucumber 1 is soaked in seasoning liquid L in order of 1 hour, 3 hours, 6 hours, 12 hours, 24 hours, 160 hours, and the sea cucumber 1 ash is taken out. Can be shipped.

本実施形態によるナマコの加工方法は、予め、ナマコ１の口部１ａ、尾部１ｂ、および、足部１ｃを切除して、ナマコ１の内臓と砂を取り除き、処理されたナマコ１と、当該ナマコ１と少なくとも同数の球体４とを加工装置２の内容器１１内に投入し、内容器１１内のナマコ１にアルカリイオン水Ｗを間歇的に散水しながら、内容器１１を水平面に対して傾斜させた状態で水平方向に往復運動させた後、酢および／または唐辛子を含む調味液Ｌに前記ナマコ１を漬け込んで灰汁をとる作業を、漬け込む時間を徐々に長くしながら複数回繰り返すものであり、ナマコ本来の風味や鮮度を失うことなく、ナマコ１を四ヶ月以上保存することができる。また、冷蔵庫に保管すれば半年以上保存することが可能である。   The sea cucumber processing method according to the present embodiment is obtained by previously cutting the mouth 1a, tail 1b, and foot 1c of the sea cucumber 1 to remove the internal organs and sand of the sea cucumber 1 and processing the sea cucumber 1 and the sea cucumber. 1 and at least the same number of spheres 4 are put into the inner container 11 of the processing apparatus 2 and the inner container 11 is inclined with respect to the horizontal plane while the sea urchin 1 in the inner container 11 is intermittently sprinkled with alkaline ionized water W. After the reciprocating motion in the horizontal direction in a state of being let go, the operation of immersing the sea cucumber 1 in the seasoning liquid L containing vinegar and / or pepper and taking the lye is repeated a plurality of times while gradually immersing it. The sea cucumber 1 can be stored for more than four months without losing the original flavor and freshness of the sea cucumber. If stored in a refrigerator, it can be stored for more than half a year.

以上、本発明の実施形態について説明したが、本発明は上記の実施形態に限定されるものではなく、その趣旨を逸脱しない範囲で適宜変更可能である。例えば、上記の実施形態では、球体および内容器をステンレス製としているが、球体を丸石とし、内容器をプラスチック製としてもよい。また、上記の実施形態では、容器を扁平球状としているが、球形など他の形状でもよい。要は、本発明において所期の機能が得られればよいのである。   Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments, and can be appropriately changed without departing from the spirit thereof. For example, in the above embodiment, the sphere and the inner container are made of stainless steel, but the sphere may be made of cobbles and the inner container may be made of plastic. Moreover, in said embodiment, although the container is made into the flat spherical shape, other shapes, such as a spherical shape, may be sufficient. In short, it is only necessary to obtain the desired function in the present invention.

本発明に係るナマコの加工方法に使用する加工装置の模式図である。It is a schematic diagram of the processing apparatus used for the processing method of the sea cucumber concerning this invention. 本発明に係るナマコの加工方法の第一の工程を説明するための図である。It is a figure for demonstrating the 1st process of the processing method of the sea cucumber which concerns on this invention. 本発明に係るナマコの加工方法の第二の工程を説明するための図である。It is a figure for demonstrating the 2nd process of the processing method of the sea cucumber which concerns on this invention. 本発明に係るナマコの加工方法の第三の工程を説明するための図である。It is a figure for demonstrating the 3rd process of the processing method of the sea cucumber which concerns on this invention.

符号の説明Explanation of symbols

１ ナマコ
１ａ 口部
１ｂ 尾部
１ｃ 足部
２ 加工装置
３ 二重容器（容器）
４ 球体
５，６，７ 保存容器
１０ 外容器
１１ 内容器
１２ 散水孔
１３ 排水口
１４ タンク
１５ 基台
１６ リニアガイド
１７ 駆動部
Ｗ アルカリイオン水
Ｌ 調味液
1 Sea cucumber 1a Mouth 1b Tail 1c Foot 2 Processing device 3 Double container (container)
4 Spheres 5, 6, 7 Storage container 10 Outer container 11 Inner container 12 Sprinkling hole 13 Drainage port 14 Tank 15 Base 16 Linear guide 17 Drive unit W Alkaline ionized water L Seasoning liquid

Claims (2)

ナマコの口部、尾部、および、足部を切除し、ナマコの内臓を取り出す第一の工程と、
前記ナマコと、当該ナマコと少なくとも同数のステンレス材からなる球体とを容器に投入し、容器内の前記ナマコにアルカリイオン水を間歇的に散水しながら、前記容器を水平面に対して傾斜させた状態で水平方向に往復運動させる第二の工程と、
酢および／または唐辛子を含む調味液に前記ナマコを漬け込んで灰汁をとる作業を、漬け込む時間を徐々に長くしながら複数回繰り返す第三の工程とを備えることを特徴とするナマコの加工方法。 The first step of excising the sea cucumber's mouth, tail, and feet, and removing the sea cucumber's internal organs;
The sea cucumber and the sea cucumber and at least the same number of spheres made of stainless steel are put into a container, and the container is tilted with respect to a horizontal plane while sprinkling alkali ion water intermittently in the sea cucumber in the container. A second step of reciprocating horizontally in
A sea cucumber processing method comprising: a third step of repeating the operation of immersing the sea cucumber in a seasoning liquid containing vinegar and / or chili and taking ash juice a plurality of times while gradually immersing the sea cucumber. 前記アルカリイオン水の水温は、７〜１４℃であることを特徴とする請求項１に記載のナマコの加工方法。   The sea cucumber processing method according to claim 1, wherein the temperature of the alkaline ionized water is 7 to 14 ° C.
JP2006234713A 2006-08-31 2006-08-31 Sea cucumber processing method Expired - Fee Related JP3947208B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110160847A (en) * 2019-06-05 2019-08-23 青岛农业大学 A kind of preparation method of imitated ginseng pipe compound perforated plate osteocomma enough

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Publication number Priority date Publication date Assignee Title
US9485999B2 (en) 2012-08-15 2016-11-08 Memorial University Of Newfoundland Sea cucumber processing apparatus and method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110160847A (en) * 2019-06-05 2019-08-23 青岛农业大学 A kind of preparation method of imitated ginseng pipe compound perforated plate osteocomma enough

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