http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103598628-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d6a6f422b091ba12ea61d4adbf1b0e8e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 |
| filingDate | 2013-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4dc8b52fc185fe26cc9c84f58e8b3a68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f0422e2c76534b4e7eeb3e8c2dc8410 |
| publicationDate | 2015-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103598628-B |
| titleOfInvention | Method for improving quality of functional minced fillet gel and prolonging shelf-life of same |
| abstract | The invention discloses a method for improving quality of functional minced fillet gel and prolonging the shelf-life of the same. The method comprises the following steps: removing heads and viscera of live fishes, washing clean, collecting fish flesh, rinsing the fish flesh; adding resistant starch with a content of 1 to 16% into the fish flesh during the cutting and mixing process, evenly mixing, then vacuum packaging the minced fillet, storing the packaged minced fillet at a temperature of 0 DEG C to 50 DEG C, allowing the minced fillet to carry out a pre-gel reaction for 2 to 24 hours; cooking the minced fillet gel at a temperature of 90 DEG C for 20 minutes, cooling; and finally irradiating the minced fillet gel with a 10 MeV electronic accelerator. The quality of fresh minced fillet is largely improved and the shelf-life of the fresh minced fillet is largely prolonged after the processes of resistant starch treatment and irritation treatment. The method provided by the invention is suitable for industrial production, is capable of prominently improving the quality of minced fillet and prolonging the shelf-life of the minced fillet, and thus improving the commercial and edible valve of fresh minced fillet. |
| priorityDate | 2013-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.