http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103005511-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3363adfdb4781b3138434ad6483d782a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2012-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1beeeefffa3b9f75ffe0faa0265a2e9f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ab8ed45bf776c4173984214ec40006a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_982801742a3fc51eafc574c6bbfe2876 |
| publicationDate | 2015-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103005511-B |
| titleOfInvention | Processing method of salmon |
| abstract | The invention discloses a processing method of a salmon and relates to the field of food processing. The processing method comprises the steps of: killing a salmon, cleaning, and standing in an environment at 30-40 DEG C; then placing the salmon on cotton yarns, and processing for 80 seconds in the environment with the vacuum degree of 5MPa; then preserving for 24 hours by using salt; cleaning, and then baking to complete the processing of the salmon. According to the processing method, the salmon is processed at low temperature, a large amount of salmon cerebroside is extracted by virtue of a vacuum technology, and the salmon is finally processed through preserving and baking methods, so that the processed salmon can be cooked, air-dried and processed while keeping the integrity and quality of the salmon, and the related technological gap in the field is filled. |
| priorityDate | 2012-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.