http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103584178-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_697c1dbde2a56a30e79acae086506991 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 |
| filingDate | 2013-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42fa0f4aa325deb35ab40498f2ab6ff5 |
| publicationDate | 2014-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103584178-A |
| titleOfInvention | Canned jack mackerel and preparation method thereof |
| abstract | The invention relates to a canned jack mackerel which is characterized by being prepared by the steps: with jack mackerel which is putted in liquid nitrogen for quick-freezing for 2 min and then is roasted at the temperature of 60 DEG C for 5 min for standby application as a main material, putting seasonings including fresh ginger, onion, yellow rice wine, white sugar, refined salt, pepper, star anise, Chinese cinnamon, fennel and cloves, after adding water, slaking with high pressure, pulverising, and grinding fine to prepare the product. The canned jack mackerel contains rich complete proteins, allows the content and the ratio of essential amino acids contained in the proteins to be most suitable for human bodies, and is easily digested and absorbed by the human bodies; and the canned jack mackerel has lower fat content, allows the most fat to be unsaturated fatty acids which have longer carbon chains, has a cholesterol lowering effect, and is beneficial for human body health by frequent eating. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104351852-A |
| priorityDate | 2013-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.