http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103393160-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_17fae3fa3f052fff5fc185e90f46d4cf http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_46537135ee76b0fbaf11c931926f384f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2013-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c9317e02dd4511149a23df154509a5bb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5b991f46ad45b5db5b696c243dd62dbf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59cdec08176d5d0d8e131cc0b0f4e6a3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_db6f84c2c35a5f2bead23efe922a68d9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b1e2eab423e0edefc938b9f42c7c143 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d51958357ceb4ad7e77f3dd15aca7294 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_693e878f1955611a89f60d9c23137342 |
| publicationDate | 2014-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103393160-B |
| titleOfInvention | Processing method of instant bamboo charcoal oyster |
| abstract | The invention provides a processing method of an instant bamboo charcoal oyster. The method takes dried oyster, flour, bamboo charcoal powder, sweet potato powder, white sugar, and table salt as main raw materials, and adopts a sugar solution as an auxiliary material. By means of the processes of sugar blending, powder wrapping, frying, deoiling and packaging, the dried oyster can be processed into instant bamboo charcoal oyster leisure food with the characteristics of dark black color, fresh and fragrant mouthfeel, crisp texture, and rich nutrition. The method provided in the invention is characterized in that the introduction of the bamboo charcoal powder into processing of leisure seafood endows the instant oyster with attractive dark black color and crisp texture, and covers the fishy smell of the oyster. Also, the bamboo charcoal has the effects of coordinating intestines and stomach and eliminating vivotoxin, so that the obtained product can be a healthy instant seafood product. |
| priorityDate | 2013-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.