http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103549510-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3128c49d9d6cc01c2654df8950f4399b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-276 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 |
| filingDate | 2013-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4592ba59789919b4e991c77f2c0b631e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ffa5f0e32426d178fca5e40badefddd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6ab4e2ed9fdc556f09eeddb9182c1912 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_abfc7e95e6bb40ea95c5f5136f820647 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59dda7c2f53fb911c1554138871cd62d |
| publicationDate | 2015-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103549510-B |
| titleOfInvention | Production process of on-board euphausia superba mince |
| abstract | The invention discloses a production process of on-board euphausia superba mince. The production process of on-board euphausia superba mince particularly comprises the following steps of rinsing euphausia superb twice after flesh extraction, dehydrating, adding an antifreeze agent, and storing frozen euphausia superb mince at minus 24 DEG C after quick-freezing; rinsing the euphausia superb mince by fresh water or seawater again which contains 0.1-0.3% of CaC12 for one time, and then rinsing the euphausia superb mince by fresh water or seawater for the second time, thus improving the jelly strength and the whiteness of the euphausia superba mince and reducing the loss of fluorine content and nutritional components; and adding 3-5% of saccharose, 3-5% of sorbitol, 0.2-0.3% of polyphosphates, 0.1-0.3% of sodium alginate tech grade as well as 0.2-0.4% of carrageenan, thus reducing the possibility of the protein denaturation of the euphausia superba mince during the freezing process, and improving the euphausia superba mince quality and yield. |
| priorityDate | 2013-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.