http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102885330-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_34a142369106d0cd02038383b397b0ae 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/A23L19-12 |
| filingDate | 2012-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_317ebf94a80ba5716857fc3a82c2220a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e72ca16f2c49bcd525b1aa7a6ec8dc65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58814b3a9a86e85a66484e4785cffaf9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_872a6c27ae591efdf918537f3ccaeee1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8fbdac5050f5f7ada2107fe72c10f583 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d37e2bba38bf11fd9defc0a0546e0d1c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_36de63311d98a053a9eb9935024c7f80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1580bdfb1e0e2e89df6489dd32ea660a |
| publicationDate | 2014-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102885330-B |
| titleOfInvention | Method for processing minced fillet leisure food added with purple sweet potatoes |
| abstract | The invention discloses a method for processing minced fillet leisure food added with purple sweet potatoes. The method comprises the steps of: firstly, emptily blending minced fillet for 3-10 minutes after thawing the frozen minced fillet; based on the minced fillet, orderly adding 2.5% of salt and 10% of cassava starch, adjusting the mass percent of the moisture to 75-80% and then continuing blending for 30 minutes; keeping the temperature of the minced fillet lower than 10 DEG C in the blending process; adding purple sweet potato powder or fresh purple sweet potato to the minced fillet according to the ratio and continuing blending for 5-10 minutes; and heating for 15-30 minutes at 80-100 DEG C, placing the minced fillet in ice water to fast cool after taking out the minced fillet, pre-freezing the minced fillet after slicing at minus 30 DEG C to minus 80 DEG C, vacuum freezing and drying the minced fillet to obtain the minced fillet leisure food which is crisp in taste, and bright in color, and can be preserved at normal temperature. The method disclosed by the invention is suitable for actual production operation, is free from industrial pigment, and has good nutrition and commodity values. |
| 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
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 22.