http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103082306-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a5124533b40345d2029689a889844973 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 |
| filingDate | 2013-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19172882743c3ca3200936c3ce5706f8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aca9eb7cb029f7622e96e92f4d7d18fb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5650b4d5ca13706685d35532aff28567 |
| publicationDate | 2013-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103082306-A |
| titleOfInvention | Processing method of Bama minipig preserved meat |
| abstract | The invention relates to a processing method of Bama minipig preserved meat, which comprises the steps of: cleaning, deboning and sterilizing the fresh Bama minipig passing quarantine inspection; and performing the steps of preserving, baking, burning and washing and airing. The major technical feature is as follows: the meat and the prepared seasoning are uniformly stirred and placed in a closed stainless steel barrel in the preserving process, wherein the seasoning consists of white sugar, table salt, American exotic fragrance paste, oyster sauce, thirteen spices, chilli sauce, chicken essence, sesame oil, spicy preserved bean curd, light soy sauce and cooking wine. The method provided by the invention has the advantages that a color former is not used in the preserving process of the preserved meat, and the preserved meat is naturally colored; and without firewood smoking in the baking process, pollution to the preserved meat and environment caused by smoke is avoided, the preserved meat does not have smoke taste, the surface is dry and clean, the color is bright, and the aromatic flavor is rich. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108013377-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104432124-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104432200-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103876167-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105029472-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103584160-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104872705-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112568382-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103284108-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104382060-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105166945-A |
| priorityDate | 2013-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.