http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102551106-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_89d8e7355750aa815842a3fa5b382c19 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 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 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 |
| filingDate | 2011-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c5dacb8965b85bc63146d3a0d1ba31f9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99edc8c66964e87d0790066f91daf423 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c502c8e7332a4e54b7aa72d2be3e7d4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_89a6068639dde4344bef59c6f8a19258 |
| publicationDate | 2013-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102551106-B |
| titleOfInvention | Method for producing low-fat composite fish flesh and goose sausages |
| abstract | The invention discloses a method for producing low-fat composite fish flesh and goose sausages. The method is characterized by comprising the following steps of: processing fish flesh by using light salt brine and light tea to obtain processed fish flesh; collecting dogmeat on breasts and legs of healthy gooses without diseases, and removing epimysium, tendons and extravasated blood of the meat on the breasts and legs of the gooses to obtain goose meat; mixing the goose meat and the fish flesh, adding auxiliary materials, chopping and salting; putting the salted meat paste into a grinding tool, and adding transglutaminase in an amount which is 0.2 to 0.4 percent of the weight of the meat paste for enzymolysis; and sequentially filling sausages, cooling, baking and packaging. The inventionhas the advantages that: the composite fish flesh and goose sausages have higher nutritional value than the common sausages, have low fat, low cholesterol and high protein, and are particularly suitable for people with high blood pressure, high blood fat and high blood sugar at present, and the added value of the products is increased. |
| 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: 48.