http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102273664-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01b6cb7c2736a08296fa33cbd071f4a0 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 |
| filingDate | 2011-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48bd2347ab898e258b13e854a83ac4bc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62ed6700bf5d480a1386cdbe826acde1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f57c10130470d162b04994f98a20222 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_738a532ea612e1c5ff892623affd1667 |
| publicationDate | 2014-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102273664-B |
| titleOfInvention | Production method of fish cake |
| abstract | The invention discloses a production method of a fish cake. The production method of the fish cake comprises the following steps of: trimming the raw material, collecting meat, rinsing, fine filtering, pulping and mixing, precooling, quantitatively forming, stewing and curing, cooling and drying, vacuum packaging, high-temperature sterilizing, drying and boxing into storage. Except for the steps of stewing and curing, high-temperature sterilizing, drying and boxing to storage, all other steps are required to be controlled at 5-12 DEG C, and therefore the quality of the product in the process circulation is ensured; ozone generation devices are equipped in all the steps; and the ozone generation devices are used for carrying out timely sterilization on air and equipment containers so that the environmental microbiology is effectively controlled; sterile treatment is adopted in the steps of cooling and drying, and vacuum packaging, so that the cured semifinished product is transferred in a sterile condition and the vacuum sealing is finished; and added tea polyphenol and nisin play a foundational role in large-stage refreshment and antioxidation of the product. The production method disclosed by the invention has a simple process, and the product has excellent quality, good mouthfeel and long shelf time. |
| priorityDate | 2011-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.