http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103190634-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d8e4d5af0e6ddf235a2a7b8527cbd2de |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 |
| filingDate | 2013-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_85916dbd1b218881c2ddc5fe5a17c6ff http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d3e2c90545337573e3732b4fb6a92189 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e153c1d9887050481eabdfa2f4cd0ccc |
| publicationDate | 2013-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103190634-B |
| titleOfInvention | Method for making spicy marinated meat product |
| abstract | The invention discloses a method for making a spicy marinated meat product. The method mainly comprises the following steps of: selecting materials, clearing and salting; preparing brine from 1.5 to 1.8 parts of edible oil, 1 to 1.5 parts of crystal sugar, 320 to 350 parts of soup stock, 0.5 to 0.8 part of ginger, 0.3 to 0.5 part of shallot, 1 to 1.5 parts of dried chili, 3 to 3.5 parts of salt, 1.5 to 2.3 parts of monosodium glutamate, 0.1 to 0.3 part of flavoring nucleotide disodium and 1.2 to 1.5 parts of halogen material; heating the brine to the temperature between 120 and 140 DEG C, keeping the temperature, adding 50 parts of salted meat raw material into the brine of 120 to 140 DEG C, and marinating for 150 to 180 minutes to obtain a semi-finished meat product; frying the semi-finished meat product for 1 to 2 minutes by using edible oil of 120 degrees; and drying, packing, performing high-temperature sterilization for 12 to 18 minutes, and thus obtaining the spicy marinated meat product. By adopting the method, the problem of bad smell of the conventional marinated meat product is well solved, and the taste in the product is mellow. |
| priorityDate | 2013-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.