http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102726779-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_67a346d2fd142c3a671807993f579a08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 |
| filingDate | 2012-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c6be3b082d0cd956365f97eab2d0ce5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82a55a5892bfb0232e8594c0a5acf1b1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9dabecad245fb7e179639dc8943e4f9d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aaedfb9ad6286812de20d1bcffdfeecc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08a39cea2621e1837bc63b1045551437 |
| publicationDate | 2014-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102726779-B |
| titleOfInvention | Nutrition soup can and preparation method thereof |
| abstract | The invention discloses a preparation method of a nutrition soup can. The preparation method comprises the steps of (1) preprocessing raw materials: soaking the raw materials in warm water for 3-12 hours, and blanching the raw materials in hot water for 1-2 minutes; (2) boiling soup: mixing bones or meat and water at the weight ratio of (1:4)-(1:6), boiling for 15-30 minutes at 105 DEG C-115 DEG C, then boiling 120-180 minutes at 80 DEG C-95 DEG C, removing the bones or meat to obtain the boiled soup, then blending the boiled soup and blending soup at the ratio of (1:1)-(3:1) to obtain the soup; (3) seasoning the soup: seasoning the soup obtained from the step (2) by spices; (4) canning: canning the preprocess raw materials, canning the seasoned soup at 95 DEG C-100 DEG C, and sealing to obtain the can; and (5) sterilizing: sterilizing the can obtained from the step (4) according to a formula, namely 15min-6-min-15min/118 DEG C. According to the soup can processed by the steps, not only are the nutritional ingredient met, and the hypoxanthine content is reduced obviously, and also the original nutrition, flavor and quality of the soup are kept. |
| priorityDate | 2012-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.