http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102960753-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ffed0ba98d47123824f432f0ccc08acf |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2012-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0f993ab6e5c0fde86a2707ab2c2b550 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_073fea7a86051ae0eb7d8d10a655653d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_39b6f67a18cf3952a74800349791304b |
| publicationDate | 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102960753-B |
| titleOfInvention | Method for pickling pork head meat |
| abstract | The invention relates to a method for pickling pork head meat. For the existing method for pickling the pork head meat, the process is is not reasonable, and the pork head meat with a specific flavor can not be prepared by using the existing method. The method disclosed by the invention comprises the following procedures of: treating raw material meat, pickling, rinsing and drying, cooking, packaging and sterilizing; in the raw material meat treating procedure, a pork head is used as a raw material, and the pork tongue and the pork face are taken off; the pork head is cut into two halves and the pork brain is taken out to obtain the pork head bones; in the pickling procedure, the pork head bones, the pork tongue and the pork face are pre-cooled to be at the temperature lower than 10 DEG C; pepper and salt are coated to pickle for 28-32 days; at the first four days, a cylinder containing the raw materials and the auxiliary materials is reversed in every day; from the fifth day, the cylinder containing the raw materials and the auxiliary materials is reversed every three days; the cooking procedure is carried out after the rinsing and the drying; the pork head bones are put into boiled water to be boiled for 42-48 minutes to obtain pork head bone meat; the pork nose, the pork tongue and the pork face are steamed by steam at 100 DEG C for 18-22 minutes; and the pork ears are steamed by the steam at 100 DEG C for 28-32 minutes; and the finished-product pickled pork head meat is obtained after the packaging and sterilizing procedures are carried out. According to the method disclosed by the invention, the process is reasonable and the manufactured pork head meat has a specific flavor. |
| priorityDate | 2012-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.