http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102845755-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_83bd2c6838e7c6e93986942ae95d9f9d |
| 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/A23L13-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2012-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e01cf35beac4161403d198c30a40a73 |
| publicationDate | 2013-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102845755-B |
| titleOfInvention | Health-maintaining preserved meat containing apple vinegar |
| abstract | The invention discloses health-maintaining preserved meat containing apple vinegar. The method includes washing fresh pork cleanly and cutting into cutlets, smearing ingredients evenly on each about 1000g cutlets, curing the cutlets after evenly smearing still in a low temperature environment of 0-5 DEG C for 6-9 days, suspending the rinsed cutlets to drip-dry until no water drips, placing the cutlets in a smoke chamber for 3-6 days of roast smoking, and then baking the cutlets under a temperature of 55-65 DEG C after complete roast smoking until the moisture content in the cutlets reaches 15%-20% to obtain the meat. The produced preserved meat is reasonable in compatibility and provided with a health care function of dietary therapy; and the taste is mellow simultaneously, flavor is reserved between teeth after eating, and aftertaste lingers. |
| priorityDate | 2012-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.