http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103689679-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ca5765144d5946338fdb419012358cb5 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50 |
| filingDate | 2014-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aed94979fa767833d74894c32a8f6556 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f6c0f1fe532d64c6e42653c6d9f5bf6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07e40aea89ccecc8294a65fbbd2045e3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_141642df67663ab23b317bfa983af7d3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_980e28b24dc3d2daaf8acaee04ae2f6d |
| publicationDate | 2015-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103689679-B |
| titleOfInvention | Pickled pepper sleeve-fish preparation method |
| abstract | The invention discloses a pickled pepper sleeve-fish preparation method which comprises the steps of cleaning and cutting sleeve-fishes to obtain sleeve-fish blocks; putting the sleeve-fish blocks into water for cooking, cooking the sleeve-fish blocks for 8-12 minutes after the water is boiling, and putting the sleeve-fish into cold water for cooling; putting the cooled sleeve-fish blocks, capsicum frutescens and raw ginger slices together into seasoning salt water for anaerobic lactic acid fermentation, and adding glucose for promoting lactic acid fermentation into the seasoning salt water. A preparation method for the seasoning salt water comprises the steps of adding edible salt, edible sugar and the glucose into water according to a preset ratio to obtain salt-sugar mixed water, adding a preset amount of anise, pepper and aginomoto into the salt-sugar mixed water according to the flavor of pickled pepper sleeve-fish, and boiling and cooling to obtain the seasoning salt water; detecting the fermentation degree, when the pH value of the fermented seasoning salt water is reduced to 3.8-4.1, taking out the fermented sleeve-fish blocks and pickled peppers to implement vacuum packaging, and then performing high-pressure sterilization on packaged products to obtain pickled pepper sleeve-fish products. |
| priorityDate | 2014-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.