http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103005516-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1a727a7c4c58e831a4d7a363cd683167 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 |
| filingDate | 2012-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5988f2802e16b5de52303a015c573f72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_665914cdd10ddb25b404b65facb722c2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27c10da5e94e4d68c401b375ae993ff6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78a32375944b78dd90cb813eb541038d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8354e7e1a7a2b53e211251e8f18993af |
| publicationDate | 2013-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103005516-B |
| titleOfInvention | Method for processing loose structure type seasoning flavor marinated fish |
| abstract | The invention discloses a method for processing loose structure type seasoning flavor marinated fish, and belongs to the technical field of aquatic products. Semi-dried freshwater salted fish is used as a raw material; the method comprises the following steps of: reducing the salt content to the content that edible salt is not required to be added in the subsequent process by perforation, a desalting agent, oscillation and desalting treatment or a desalting agent and vacuum reverse osmosis and desalting treatment; and then sequentially performing mediate-and-short wave infrared drying, vacuum frying, marinating, vacuum packaging and sterilizing to process leisure soft packaged seasoning flavor marinated fish. By the composite desalting treatment, the salt content in a fish block is reduced to below 3 percent; water is not required to be replaced; and during desalting, 4 hours spent on desalination is shortened to within 2 hours. By mediate-and-short wave infrared drying, pre-drying is executed for 1 hour; then the salted fish is fried in vacuum at temperature of 110 DEG C for 15 minutes; by using the method, the high-quality loose structure type seasoning flavor marinated fish can be produced; and the seasoning flavor marinated fish can be well stored during a preservation period of 9 months. |
| priorityDate | 2012-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.