WO2004016113A1 - The process for producing pure aquatic ham or chinese ham - Google Patents

The process for producing pure aquatic ham or chinese ham Download PDF

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Publication number
WO2004016113A1
WO2004016113A1 PCT/CN2002/000651 CN0200651W WO2004016113A1 WO 2004016113 A1 WO2004016113 A1 WO 2004016113A1 CN 0200651 W CN0200651 W CN 0200651W WO 2004016113 A1 WO2004016113 A1 WO 2004016113A1
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Prior art keywords
ham
western
aquatic animal
meat
aquatic
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PCT/CN2002/000651
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French (fr)
Chinese (zh)
Inventor
Shan Wang
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Shan Wang
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Priority to AU2002337991A priority Critical patent/AU2002337991A1/en
Publication of WO2004016113A1 publication Critical patent/WO2004016113A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces

Definitions

  • the invention relates to a pure aquatic animal meat ham sausage or western-style ham made from 100% aquatic animals and a preparation method thereof.
  • the technical field belongs to aquatic product processing. Background technique
  • Aquatic animal meat is a food that is highly nutritious and tastes delicious. Especially now, eating more aquatic products and less livestock and poultry meat has gradually become a consumption fashion.
  • Traditional aquatic product processing methods include pickling, smoking, canning, etc., or frozen transportation to meet the needs of people in aquatic product-free areas.
  • the technology of producing ham sausage or western-style ham with aquatic animal meat has been greatly developed, which has met people's needs to a certain extent.
  • the aquatic animal meat or western-style ham is produced by chopping or mashing aquatic animal meat, mixing it with starch and livestock and poultry, and then using the conventional process of making ham sausage or western-style ham.
  • An object of the present invention is to use a unique process and scientific formula to make full use of the strong adhesion of cephalopod aquatic animal meat, to better overcome the difficulty of processing and forming because of the short fiber of the aquatic animal meat and the large water content. Disadvantages.
  • cephalopod aquatic animal meat was used to replace the strong adhesive livestock and poultry meat in the ham sausage or western-style ham that originally used aquatic animal minced meat as raw materials. Combine the points.
  • it has got rid of the traditional aquatic animal meat ham sausage or western-style ham made by adding livestock and poultry meat as a binder, and produced 100% pure aquatic animal meat that is convenient, delicious, nutritious and pure.
  • Ham sausage or western-style ham Its wide application range and wide range of raw materials have opened a new way for aquatic product processing.
  • Another object of the present invention is to maximize the original nutrition and flavor of aquatic animals in a ham sausage or western-style ham by using a shaped aquatic animal as a raw material and a low-temperature cooking process in the production process, which is better than existing ones on the market.
  • the aquatic animal meat ham sausage or western-style ham made with shellfish meat and livestock and poultry meat as raw materials has a richer flavor and better taste.
  • a method for preparing pure aquatic animal meat ham sausage or western-style ham which is characterized in that chopped cephalopod aquatic animal meat is used in the ham sausage or western-style ham instead of livestock and poultry meat as a binder.
  • the weight percentage of the aquatic animal meat as a binder to the total weight of the ham sausage or western-style ham is 8-95%, preferably 25-60%, and more preferably 30-50%.
  • Cephalopod aquatic animal meat can also appear in ham sausage or western-style ham with chunks, strips, slices, or granules as the main ingredient to make pure cephalopod aquatic animal ham sausage or western-style ham.
  • Cephalopods can include squid (Todarodes pacificus)> Sepia esculenta, Loligo japonica, Sepiella maindroni, Doryteuthis bleekeri, and Sepioteu this lessoniana, Octopus variabilis, Octopus ochellatus and Octopus vulgaris.
  • aquatic animal meat ham sausage or western-style ham It maintains the nutrition and original flavor of various aquatic animal meat to the utmost extent. Compared with the aquatic animal meat ham sausage or western-style ham made from livestock and poultry meat as raw materials on the market, it has richer fresh flavor, better taste and nutrition More abundant.
  • the aquatic animal meat ham sausage or western-style ham has become a delicious 100% pure aquatic animal ham sausage or western-style ham that is both delicious and visible to the aquatic animals, filling the gap in the market.
  • Selected clam meat 50 kg processed into 1-90 mm pieces, 50 kg long meat pieces, 4 kg of soy sauce, 3.5 kg of salt, 2.5 kg of sugar, 1.5 kg of cooking wine, 0.5 kg of spices.
  • the above raw materials are mixed uniformly, filled in animal casings, air-dried in a cool and ventilated place for 5-20 days, and cooked at low temperature, which is the Chinese style clam fired intestines.
  • the product of the invention organically combines the advantages of aquatic products with delicious taste and high nutritional value, and the traditional ham sausage or western-style ham is easy to preserve, carry, convenient to eat, and unique in flavor, and provides a new convenient food for the society.
  • the product of the present invention can be easily eaten at home and when traveling, and because the product of the present invention has high nutritional value, it is also very beneficial to people's health.

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  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to pure aquatic ham or chinese ham made from pure aquatic meat. The ham or chinese ham according to the invention is produced by using the minced cephalopod aquatic meat as a binding agent which mixed with main material, adding flavorings to the mixture, and processing by conventional methods, wherein the cephalopod aquatic meat comprise 8-95% of the total weight. The present invention make use of high binding ability of the cephalopod aquatic and use cephalopod aquatic meat instead of animal and bird meat during the ham process, making it become possible that the pure aquatic ham can be made. The present invention provide a new way to process aquatic, keep the original flavor and nutrition of aquatic animal to maximum extent and the ham or chinese ham obtained is more delicious and better in taste comparing the existing aquatic ham prepared with animal and bird meat.

Description

纯水生动物肉火腿肠或西式火腿的制作方法 发明领域  Method for preparing pure aquatic animal ham sausage or western-style ham Field of the invention
本发明涉及一种用百分之百水生动物制作的纯水生动物肉火腿肠或西式火腿及 其制备方法， 技术领域属于水产品处理。 背景技术  The invention relates to a pure aquatic animal meat ham sausage or western-style ham made from 100% aquatic animals and a preparation method thereof. The technical field belongs to aquatic product processing. Background technique
水生动物肉是营养价值很高， 味道极鲜美， 深受人们喜爱的食品。 特别是现在， 多吃水产品，少吃畜禽肉， 已逐渐成为一种消费时尚。传统的水产品加工方法有腌制、 熏制、 制罐头等， 或进行冷冻运输以满足无水产品地区人们的需要。近年来， 用水生 动物肉生产火腿肠或西式火腿的技术得到了很大的发展，这在一定程度上满足了人们 的需要， 但是现在市场出售的各类水生动物肉火腿肠或西式火腿， 都是采用将水生动 物肉斩碎或擂溃后与淀粉和畜禽肉混合，然后再以制火腿肠或西式火腿的常规工艺来 生产水生动物肉火腿肠或西式火腿，这种方法的缺陷是：水生动物肉自身香味不明显， 而且仍然无法摆脱口感干涩、 弹性差、 口味单一等问题， 人们在咀嚼时仍无法感觉到 水生动物肉在火腿肠或西式火腿中的存在。 同时添加粘接性强畜禽肉， 增加了其脂肪 及胆固醇的含量。 发明内容  Aquatic animal meat is a food that is highly nutritious and tastes delicious. Especially now, eating more aquatic products and less livestock and poultry meat has gradually become a consumption fashion. Traditional aquatic product processing methods include pickling, smoking, canning, etc., or frozen transportation to meet the needs of people in aquatic product-free areas. In recent years, the technology of producing ham sausage or western-style ham with aquatic animal meat has been greatly developed, which has met people's needs to a certain extent. The aquatic animal meat or western-style ham is produced by chopping or mashing aquatic animal meat, mixing it with starch and livestock and poultry, and then using the conventional process of making ham sausage or western-style ham. The disadvantages of this method are: The flavor of aquatic animal meat is not obvious, and it still cannot get rid of dryness, poor elasticity, and single taste. People still cannot feel the presence of aquatic animal meat in ham sausage or western-style ham when chewing. At the same time, the strong adhesion of livestock and poultry meat was added to increase the content of fat and cholesterol. Summary of the Invention
本发明的一个目的： 是用独特的工艺和科学的配方， 充分利用头足类水生动物肉 粘接性强的特点， 较好地克服了因为水生动物肉纤维短， 水分大而不易加工成型的缺 点， 同时在制作过程中用头足类水生动物肉替代了原来以水生动物肉糜为原料的火腿 肠或西式火腿中的粘接性强畜禽肉， 找到了水产品加工和传统肉制品加工的结合点。 同时又摆脱了传统的以添加畜禽肉作为粘结剂制造的水生动物肉火腿肠或西式火腿 的方法， 生产出既方便好吃、 好看、 又营养丰富味道纯正的百分之百的纯水生动物肉 火腿肠或西式火腿。其应用的范围大，原料来源广，为水产品加工开辟了一条新途径。  An object of the present invention is to use a unique process and scientific formula to make full use of the strong adhesion of cephalopod aquatic animal meat, to better overcome the difficulty of processing and forming because of the short fiber of the aquatic animal meat and the large water content. Disadvantages. At the same time, during the production process, cephalopod aquatic animal meat was used to replace the strong adhesive livestock and poultry meat in the ham sausage or western-style ham that originally used aquatic animal minced meat as raw materials. Combine the points. At the same time, it has got rid of the traditional aquatic animal meat ham sausage or western-style ham made by adding livestock and poultry meat as a binder, and produced 100% pure aquatic animal meat that is convenient, delicious, nutritious and pure. Ham sausage or western-style ham. Its wide application range and wide range of raw materials have opened a new way for aquatic product processing.
本发明的另一个目的：是通过在制作过程中采用成型水生动物为原料和低温蒸煮 工艺， 在火腿肠或西式火腿中最大限度地保持水生动物原有的营养和风味， 比市场上 现有的以贝类肉糜和畜禽肉为原料制成的水生动物肉火腿肠或西式火腿的鲜香味更 浓郁， 口感更好。 使水生动物肉火腿肠或西式火腿成为既好吃、 又看得见水生动物肉 的真正意义上的百分之百的纯水生动物肉火腿肠或西式火腿。 为了实现上述目的， 本 发明的技术方案如下- 一种制备纯水生动物肉火腿肠或西式火腿的方法，其特征是利用切碎的头足类水 生动物肉取代畜禽肉作为粘结剂使用在火腿肠或西式火腿中。作为粘结剂的足类水生 动物肉占火腿肠或西式火腿总重量的重量百分比为 8-95%， 优选 25-60%， 更优选 30-50%。头足类水生动物肉也可以以块、条、 片或颗粒状作为主料出现在火腿肠或西 式火腿中， 制成纯头足类水生动物火腿肠或西式火腿。头足类水生动物可以包括鱿鱼 (Todarodes pacificus)> 金乌鰂 (Sepia esculenta)、 曰本枪乌鰂 (Loligo japonica)、 曼氏无 针乌鰂（Sepiella maindroni)、 长枪乌鰂（Doryteuthis bleekeri)、 拟乌鲫（Sepioteuthis lessoniana)、长虫肖 (Octopus variabilis)、短蛸 (Octopus ochellatus)禾口真虫肖 (Octopus vulgaris)。 Another object of the present invention is to maximize the original nutrition and flavor of aquatic animals in a ham sausage or western-style ham by using a shaped aquatic animal as a raw material and a low-temperature cooking process in the production process, which is better than existing ones on the market. The aquatic animal meat ham sausage or western-style ham made with shellfish meat and livestock and poultry meat as raw materials has a richer flavor and better taste. Make the aquatic animal meat ham sausage or western-style ham into a real one hundred percent pure aquatic animal meat ham sausage or western-style ham that is delicious and visible to the aquatic animal meat. To achieve the above objective, the technical solution of the present invention is as follows − A method for preparing pure aquatic animal meat ham sausage or western-style ham, which is characterized in that chopped cephalopod aquatic animal meat is used in the ham sausage or western-style ham instead of livestock and poultry meat as a binder. The weight percentage of the aquatic animal meat as a binder to the total weight of the ham sausage or western-style ham is 8-95%, preferably 25-60%, and more preferably 30-50%. Cephalopod aquatic animal meat can also appear in ham sausage or western-style ham with chunks, strips, slices, or granules as the main ingredient to make pure cephalopod aquatic animal ham sausage or western-style ham. Cephalopods can include squid (Todarodes pacificus)> Sepia esculenta, Loligo japonica, Sepiella maindroni, Doryteuthis bleekeri, and Sepioteu this lessoniana, Octopus variabilis, Octopus ochellatus and Octopus vulgaris.
本发明产品的有益效果如下：  The beneficial effects of the product of the invention are as follows:
最大限度地保持了各种水生动物肉的营养和原有风味， 比市场现有的以畜禽肉为 原料制成的水生动物肉火腿肠或西式火腿， 鲜香味更浓郁、 口感更好、 营养更丰富。 使水生动物肉火腿肠或西式火腿成为了既好吃，又看得见水生动物的真正意义上的百 分之百的纯水生动物火腿肠或西式火腿， 填补了市场的空白。  It maintains the nutrition and original flavor of various aquatic animal meat to the utmost extent. Compared with the aquatic animal meat ham sausage or western-style ham made from livestock and poultry meat as raw materials on the market, it has richer fresh flavor, better taste and nutrition More abundant. The aquatic animal meat ham sausage or western-style ham has become a delicious 100% pure aquatic animal ham sausage or western-style ham that is both delicious and visible to the aquatic animals, filling the gap in the market.
较好地克服了因水生动物肉纤维短，水份大而不易加工成型的缺憾，适用范围大， 原料来源广， 为水产品深加工开辟了一条新途径。  It overcomes the shortcomings of short aquatic animal meat fiber and high water content, which makes it difficult to be processed and formed. It has a wide range of applications and a wide range of raw materials, opening a new way for deep processing of aquatic products.
将水生动物肉味道鲜美、 营养价值高和传统火腿肠或西式火腿易于保存携带， 食 用方便， 风味独特的特点有机地结合在一起， 为社会提供了一种新的方便食品。 而且 因采用不同配方可具有的不同风味， 又能满足消费者的不同需求。 同时也解决了部分 消费者既爱吃水生动物肉又不善烹调的难题。 具体实施方式  It combines the characteristics of aquatic animal meat with delicious taste, high nutritional value and traditional ham sausage or western-style ham, which is easy to preserve and carry, easy to eat and unique in flavor, and provides a new convenient food for the society. And because different formulas can have different flavors, they can meet the different needs of consumers. At the same time, it solves the problem that some consumers both love to eat aquatic animal meat and are not good at cooking. detailed description
下面利用实施例对本发明作进一步说明：  The following uses the embodiments to further explain the present invention:
实施例 1 :  Example 1:
选带鱼成型鱼肉 60千克、 鱿鱼 40千克， 加工成 2-100毫米的块， 盐 2.7千克、 糖 2千克、 大豆蛋白 6千克、 香辛料 0.2千克、 料酒 1千克。 混合均勾， 真空灌装于 畜肠衣内， 然后干燥、 低温蒸煮烟熏， 即成本发明产品烤鱼肉火腿肠。  Choose strip fish with 60 kg of meat, squid 40 kg, processed into 2-100 mm pieces, 2.7 kg of salt, 2 kg of sugar, 6 kg of soy protein, 0.2 kg of spices, 1 kg of cooking wine. Mix and evenly hook, vacuum fill the animal casings, then dry and cook at low temperature to smoke, which is the grilled fish and ham sausage of the invention.
实施例 2:  Example 2:
选虾仁 70千克、 鱿鱼 30千克， 加工成 2-100毫米的块， 盐 2.7千克、 糖 2千克、 大豆蛋白 6千克、 香辛料 0.2千克、 料酒 1千克。 混合均匀， 真空灌装于畜肠衣内， 然后干燥、 低温蒸煮烟熏， 即成本发明产品烤虾仁火腿肠。  Choose 70 kg of shrimp, 30 kg of squid, processed into 2-100 mm pieces, 2.7 kg of salt, 2 kg of sugar, 6 kg of soy protein, 0.2 kg of spices, 1 kg of cooking wine. The mixture is uniformly mixed, vacuum-filled in the casing of the animal, and then dried, cooked and smoked at low temperature, that is, the grilled shrimp and ham sausage of the invention product.
实施例 3 :  Example 3:
选扇贝 92千克、 章鱼 8千克， 加工成 2-100毫米的块， 盐 2.7千克、 糖 2千克、 大豆蛋白 6千克、 香辛料 0.2千克、 料酒 1千克。 混合均勾， 真空灌装于模拟肠衣内， 将两端结扎密封， 在热水槽中杀菌煮熟， 即成本发明产品烤鱼肉西式火腿。 Select 92 kg of scallops and 8 kg of octopus, processed into 2-100 mm pieces, 2.7 kg of salt, 2 kg of sugar, 6 kg of soy protein, 0.2 kg of spices, and 1 kg of cooking wine. Mix evenly, vacuum fill the simulated casing, The two ends were ligated and sealed, and sterilized and cooked in a hot water tank, that is, grilled fish meat western-style ham of the invention.
实施例 4:  Example 4:
选文蛤肉 50千克， 加工成 1-90毫米的块， 长蛸肉块 50千克， 酱油 4千克， 盐 3.5千克， 糖 2.5千克， 料酒 1.5千克， 香辛料 0.5千克。 将上述原料混合均匀， 灌装 于畜肠衣， 置阴凉通风处风干 5-20天， 低温蒸煮熟后， 即成本发明产品中式文蛤火 腿肠。  Selected clam meat 50 kg, processed into 1-90 mm pieces, 50 kg long meat pieces, 4 kg of soy sauce, 3.5 kg of salt, 2.5 kg of sugar, 1.5 kg of cooking wine, 0.5 kg of spices. The above raw materials are mixed uniformly, filled in animal casings, air-dried in a cool and ventilated place for 5-20 days, and cooked at low temperature, which is the Chinese style clam fired intestines.
实施例 5 :  Example 5:
选黄鱼成型鱼肉 5千克， 加工成 1-90毫米的块，鱿鱼肉块 95千克，酱油 4千克， 盐 3.5千克， 糖 2.5千克， 料酒 1.5千克， 香辛料 0.5千克。 将上述原料混合均匀， 灌 装于畜肠衣， 置阴凉通风处风干 5-20天， 低温蒸煮熟后， 即成本发明产品中式纯鱼 肉火腿肠。 工业实用性  Choose 5 kg of yellow croaker fish, processed into 1-90 mm pieces, 95 kg of squid meat, 4 kg of soy sauce, 3.5 kg of salt, 2.5 kg of sugar, 1.5 kg of cooking wine, and 0.5 kg of spices. The above raw materials are mixed uniformly, filled in animal casings, air-dried in a cool and ventilated place for 5-20 days, and cooked at low temperature, that is, the pure Chinese fish and ham sausage of the invention. Industrial applicability
本发明产品将水产品味道鲜美，营养价值高，和传统火腿肠或西式火腿易于保存、 携带、 食用方便、 风味独特的优点有机地结合在一起， 为社会提供了一种新的方便食 品。 平时居家、 旅行时可以很方便地食用本发明产品， 并且由于本发明产品具有很高 的营养价值， 对人们的健康也非常有益。  The product of the invention organically combines the advantages of aquatic products with delicious taste and high nutritional value, and the traditional ham sausage or western-style ham is easy to preserve, carry, convenient to eat, and unique in flavor, and provides a new convenient food for the society. The product of the present invention can be easily eaten at home and when traveling, and because the product of the present invention has high nutritional value, it is also very beneficial to people's health.

Claims

权 利 要 求 Rights request
1. 一种制备纯水生动物肉火腿肠或西式火腿的方法， 其特征是利用切碎的头足 类水生动物肉取代畜禽肉作为粘结剂使用在火腿肠或西式火腿中。 A method for preparing purely aquatic animal meat ham sausage or western-style ham, which is characterized by using chopped cephalopod aquatic animal meat instead of livestock and poultry meat as a binder for use in the ham sausage or western-style ham.
2. 如权利要求 1所述的制备纯水生动物肉火腿肠或西式火腿的方法， 其中所述 作为粘结剂的头足类水生动物肉占火腿肠或西式火腿总重量的 8-95%。  2. The method for preparing pure aquatic animal meat ham sausage or western-style ham according to claim 1, wherein the cephalopod aquatic animal meat as the binder accounts for 8-95% of the total weight of the ham sausage or western-style ham .
3. 如权利要求 2所述的制备纯水生动物肉火腿肠或西式火腿的方法， 其中所述 作为粘结剂的头足类水生动物肉占火腿肠或西式火腿总重量的 25-60%。  3. The method for preparing pure aquatic animal meat ham sausage or western-style ham according to claim 2, wherein the cephalopod aquatic animal meat as the binder accounts for 25-60% of the total weight of the ham sausage or western-style ham .
4. 如权利要求 3所述的制备纯水生动物肉火腿肠或西式火腿的方法， 其中所述 作为粘结剂的头足类水生动物肉占火腿肠或西式火腿总重量的重量百分比为 30-50%。  4. The method for preparing pure aquatic animal meat ham sausage or western-style ham according to claim 3, wherein the weight percentage of the cephalopod aquatic animal meat as the binder to the total weight of the ham sausage or western-style ham is 30 -50%.
5. 如权利要求 1所述的制备纯水生动物肉火腿肠或西式火腿的方法， 其中所述 头足类水生动物肉以块、 条、 片或颗粒状作为主料出现在火腿肠或西式火腿中， 制成 纯头足类水生动物火腿肠或西式火腿。  5. The method for preparing pure aquatic animal meat ham sausage or western-style ham according to claim 1, wherein the cephalopod aquatic animal meat appears in the ham sausage or western-style with chunks, strips, slices, or granules as the main ingredient. In ham, it is made into pure cephalopod aquatic animal ham sausage or western-style ham.
6. 如权利要求 1-5 中任意一项所述的纯水生动物肉火腿肠或西式火腿， 其中所 述头足类水生动物可以包括鱿鱼、 金乌鰂、 日本枪乌鰂、 曼氏无针乌鰂、 拟乌鰂、 长 枪乌鰂、 长蛸、 短蛸和真蛸。  6. The purely aquatic animal meat ham sausage or western-style ham according to any one of claims 1-5, wherein the cephalopod aquatic animal may include squid, gold owl, Japanese cockroach, and Man's needleless Black owl, quasi-black owl, long rifle owl, long owl, short owl and true owl.
PCT/CN2002/000651 2002-08-14 2002-09-13 The process for producing pure aquatic ham or chinese ham WO2004016113A1 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN86101290A (en) * 1985-01-30 1986-09-03 食品产业加工烹饪技术研究组合 Raw materials of marine products processing and processing method
CN1235788A (en) * 1998-05-16 1999-11-24 鲁正祥 Mashed fish ham and sausage with rich calcium and phosphorus contents
CN1298667A (en) * 2000-12-11 2001-06-13 许朝阳 Dried squid, inkfish and abalone

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN86101290A (en) * 1985-01-30 1986-09-03 食品产业加工烹饪技术研究组合 Raw materials of marine products processing and processing method
CN1235788A (en) * 1998-05-16 1999-11-24 鲁正祥 Mashed fish ham and sausage with rich calcium and phosphorus contents
CN1298667A (en) * 2000-12-11 2001-06-13 许朝阳 Dried squid, inkfish and abalone

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CN1180717C (en) 2004-12-22
CN1475157A (en) 2004-02-18

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