http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102511833-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_89d8e7355750aa815842a3fa5b382c19 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2011-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_89a6068639dde4344bef59c6f8a19258 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c502c8e7332a4e54b7aa72d2be3e7d4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99edc8c66964e87d0790066f91daf423 |
| publicationDate | 2013-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102511833-B |
| titleOfInvention | Goose bacon and its preparation method |
| abstract | The invention discloses goose bacon and its preparation method, which is characterized by injecting a curing solution accounting for 15-22 wt% of goose breast meat into the goose breast meat, then conducting rolling-kneading, curing, fermentation, molding, drying, stewing, fumigating, cooling, and packaging finally so as to obtain the goose bacon. Specifically, the curing solution is formed by mixing salt, sugar, phosphate, a mixture of carrageenan or konjac glucomannan and whey protein powder, monosodium glutamate, sodium nitrite or sodium nitrate, sodium erythorbate, and a mixture of monasin and ice water in a weight ratio of 2.5:0.8-3.5:0.4:0.3-0.4:0.2:0.1-0.15:0.08-0.1:0.1:22. In the fermentation step, the fermentation bacterial liquid is obtained by mixing Lactobacillus bulgaricus, Staphylococcus xylosus and Pediococcus pentosaceus in a volume ratio of 1:0.3-0.5:0.2-0.7. The prepared goose bacon product has the advantage of no earthy smell, fresh and tender meat, heavy fermentation and fumigating flavor, and long shelf life. |
| priorityDate | 2011-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.