http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102860534-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d6a6f422b091ba12ea61d4adbf1b0e8e |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-40 |
| filingDate | 2012-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0876369167ea5844cbebca8296cfdef3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_66012920582e25f494024465ba21fed2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8af248171063329e1d514c11dc0b0984 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4a7fb636e764a166b8225c71c8571e7e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9e3f645cb53e52aca3093ed4865cfe76 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b17af6f426f24f821064d972795a0ae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1ce18ad4fa174d1ae10f87322857e944 |
| publicationDate | 2014-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102860534-B |
| titleOfInvention | Processing method for preparing colored minced fillet chips by utilizing natural pigments in food |
| abstract | The invention discloses a processing method for preparing colored minced fillet chips by utilizing natural pigments in food. The method comprises the following steps of: performing watertight flowing water thawing on frozen minced fillets, performing empty beating for 3 to 10 minutes, sequentially adding 2.5 mass percent of salt and 10 mass percent of tapioca starch based on the minced fillets, adjusting water content to be 75 to 80 mass percent, and continuing performing blending for 30 minutes, wherein the temperature of the minced fillets is kept lower than 10 DEG C in the blending process; adding 10 to 45 percent of any one of carrot, Chinese chive and yolk yellow into the minced fillets based on the mass of the minced fillets, and continuing performance blending for 5 to 10 minutes; and heating the mixture for 15 to 30 minutes at 80 to 100 DEG C, taking out the mixture, placing the mixture into ice water for quick cooling, slitting the mixture, and performing vacuum freeze-drying treatment to obtain minced fillet leisure food which has a crispy mouth-feel, is technicolored, and can be preserved at normal temperature. |
| priorityDate | 2012-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.