http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102823818-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_152ab4cfaa6d10c61638a29dda3d03b4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 |
| filingDate | 2012-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fb515e26f346f854db8573f756b39bff |
| publicationDate | 2014-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102823818-B |
| titleOfInvention | Directly-edible wrapped-type fish cake, and processing method thereof |
| abstract | The invention discloses a directly-edible wrapped-type fish cake and a processing method of the fish cake. The processing method comprises the following three parts: 1. processing stuffing, 2. processing crust food material, and 3. processing the prepared stuffing and the crust food material to be cakes. A cooking method of the dried fish floss in the stuffing of a directly-edible wrapped-type fish cake processed according to the invention is steaming, the steaming temperature is about 110 DEG C; the floss drying temperature in the subsequent process is 70 DEG C to 80 DEG C; the baking temperature of the fish cake is about 220 DEG C; and the rest processes also do not destroy the nutritional ingredients of the fish, therefore the nutrient substance remaining situation of the fish in the fish cake is good, so that the fish cake is rich in nutrition; and in addition, the fish cake also is convenient to carry, can be eaten immediately after being unpacked, is convenient to eat and delicious. |
| priorityDate | 2012-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.