http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103564539-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cb351a5a4e03ee3773bd0df5dbae9ac3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5a053703d003519f49ec8caa880aebb0 |
| 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/A23P20-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-157 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 |
| filingDate | 2013-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c634c1caa2e27b806d5c861ee338e6b1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_39a2c9251efe6d37bce04d1008d73e22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9af5bdab5cc2aad7465985fed9899134 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c792ae59563606b2136cc3ba136c4e62 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e660601ef460467fad31fb229723518 |
| publicationDate | 2014-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103564539-B |
| titleOfInvention | Method for improving brittleness of surface layers of small-package fried fish cakes before eating |
| abstract | The invention relates to a method for improving the brittleness of surface layers of small-package fried fish cakes before eating, and belongs to the field of a convenient food processing technology. The method comprises the steps of selecting fresh fish meat, rinsing, dehydrating and then adding a certain amount of a water-retaining agent into the fish meat for blending; adding seasonings into the fish meat, forming and carrying out gelatinization for 1h; finally, coating a layer of brittleness-increasing starch slurry on the outer side of each fish cake, and frying the fish cakes to prepare the fried fish cakes; quick-freezing the fried fish cakes, and refrigerating to obtain semi-finished products of fish cakes which can be cooked by a microwave oven; reheating the prepared semi-finished products of fish cakes which can be cooked by the microwave oven and contain the brittleness-increasing starch slurry on the surface layers for 90s by adopting 915MHz low-frequency microwaves, so as to enable the brittleness of the small-package fried fish cake to be improved by 20-27% compared with fish cakes which are not subjected to brittleness improving. After the method is adopted, the trouble of repeatedly frying the fish cakes can be omitted, the fish cakes can be eaten after being re-heated by using the low-frequency microwaves, the brittleness of the surface layers of the small-package fried fish cake can be improved, the oil content of the small-package fried fish cake can be reduced, the processing time is shortened, the working efficiency is improved, the fish meat processing market can be relatively well expanded, and the good economic benefit is generated. |
| priorityDate | 2013-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.