http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103053666-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3128c49d9d6cc01c2654df8950f4399b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N25-04 |
| filingDate | 2013-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78d92c48e6f95ab5cc16e9ae47b233bb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7401db6ba3298ff5f50278290b75c7e4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_448b1e3d55ebbf6b647203a2891fb435 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5b293bb5a0e479cda9df58ef491e028 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4beec54dda8821266281ab4ba8c4ca8f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_523a44e659ce4d1726f3837827c23615 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_37df9b3e40a2d86e32ed40f26ed575e1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc4ec5d2800ffaed21babfabc6a777e4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43d67a96a48f957fd7061718417c9655 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_934b3c6ff179038701379235afc8b8ce |
| publicationDate | 2014-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103053666-B |
| titleOfInvention | Method for determining best ice temperature cold induction mode of fish flesh |
| abstract | The invention provides a method for maintaining the fish flesh freshness maintaining and the fish flesh taste increasing through ice temperature cold induction. The freshness maintaining and taste increasing method comprises the following steps: 1, assaying the ice point of fish flesh; 2, determining the lethal temperature of fish; 3, treatment before live fish cold induction: temporarily rearing live fish in water having a temperature 3-5DEG C higher than the lethal temperature for above 1h, killing the fish in an environment having a temperature 3-5DEG C higher than the lethal temperature, removing internal organs, and allowing the fish to be complete, or segmenting or slicing; and 4, cold induction: cooling the fish flesh to an ice temperature range, and storing at a temperature in the ice temperature range for a period of time. The invention also provides a method for determining the best ice temperature cold induction mode of the fish flesh. The best cold induction mode is determined through assaying the freshness index K value and the taste component based on the freshness maintaining and taste increasing method, and evaluating the freshness and the taste of the fish flesh undergoing different cold induction modes. The methods allow fresh and delicious fish flesh to be obtained, provide references for the fish flesh storing and processing mode selection, and are of great guiding significances to the improvement of the fish selling quality, especially the maintenance of the freshness of processed aquatic products. |
| priorityDate | 2013-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.