http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103478767-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_54d66f9165ef66b59a026b377241da34 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2012-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91021ec13ddb6c0899266a958f5af41e |
| publicationDate | 2015-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103478767-B |
| titleOfInvention | Processing method of oil-fried crisp fish |
| abstract | The invention discloses a processing method of an oil-fired crisp fish. The processing method comprises following steps: removing fish scales and fish gills of a fish, cleaning, then slicing the fish into fish slices with a thickness of 1 to 1.5 centimeters, draining the water, frying the fish slices in oil with a temperature of 80 to 100 DEG C until the color of the fish slices turn into golden yellow, fishing out the fish slices, cooling, then frying the cooled fish slices in oil with a temperature of 160 to 180 DEG C for a second time, controlling the frying time in the range of 20 to 50 seconds, soaking the fried fish slices in marinade for 2 to 5 seconds, fishing out the fish slices, and draining to dry. The processing method fries the fish slices for two times, the fragrance and nutritional ingredients of the crisp fish are well preserved, thus the nutritional value and taste of the crisp fish are largely improved, and the yield is largely increased compared to those of conventional modes. Furthermore, the marinade adopts natural traditional Chinese medicines such as gastrodia elata and red yeast rice as the auxiliary ingredients, and thus the oil-fried crisp fish has the functions of promoting blood circulation, decreasing blood pressure, improving the vision, and reinforcing intelligence. |
| priorityDate | 2012-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.