http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103229822-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e286b5f51c0e062a17e6d1bf6bc92676 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-22 |
| filingDate | 2013-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_452d6eb630d3646ce25fb4a6e94e0747 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f5dbd1aefef767922c3901391e44d5b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1aa0022a4ce63aaa1d0b895793141758 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d0113481230ea314584bb9a0c5dcd399 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_add9ebed34e6b0a1f8654444348b2fa9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab5d402052060d9165a772ddfedaca63 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_272aa7a5e483590ef0b2640d721eb63d |
| publicationDate | 2014-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103229822-B |
| titleOfInvention | Composite preservation method of hairtail slices |
| abstract | The invention discloses a composite preservation method of hairtail slices by partial freezing treatment in combination with a natural preservative, which comprises natural preservative dipping treatment and partial freezing low-temperature treatment. The invention can achieve the effects of inhibiting bacteria and lower the temperature of fish slices. The natural preservative comprises the following components in percentage by weight: 0.02-0.05% of nisin, 0.01-0.06% of epsilon-polylysine, 0.01-0.05% of lysozyme and the balance of water. The partial freezing process for preserving the product ensures the integrity of the product cells, can maintain the original color, freshness and flavor, greatly prolongs the shelf life of the product; and the product is still very fresh after being stored for 25 days. |
| priorityDate | 2013-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.