http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102613587-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_26ed25f3feac102eae4ed421389c340f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 |
| filingDate | 2012-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e9022f106c1dfa68121176f49908d11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_364a1ec3244bbc5e0b2971ef86b36ce0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_decb4a23a4c32a0409cddb84bd646555 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2822f16dba0266d3ec445347950a8c9f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0e6dd5924b67db0b3b91a4914c747bc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bb9df5878534322b30fb356a32238d25 |
| publicationDate | 2013-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102613587-B |
| titleOfInvention | Non-smoked, non-fried, non-carbonado and non-salt-boiled meat product processing method |
| abstract | The invention discloses a non-smoked, non-fried, non-carbonado and non-salt-boiled meat product processing method, which comprises the following steps of: curing salted fresh meat for 15 to 45 minutes through hot air under the temperature of 90 to 100 DEG C, spraying a flavor intensifier on the surface of the cured meat product, and then increasing the temperature to 120 to 130 DEG C to be maintained for 20 to 40 minutes, wherein the fresh meat is poultry meat, livestock meat or fish meat. By utilizing the flavor intensifier based on a Maillard reaction oriented control technology, the meat product has unique color and flavor. According to the method, harmful substances such as benzo[alpha]pyrene and heterocyclic amine in the meat product can be obviously reduced. |
| priorityDate | 2012-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 126.