http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103750409-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 2014-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103750409-B |
| titleOfInvention | A kind of method of enzymic degradation cured fish nitrite |
| abstract | The invention discloses a kind of method of enzymic degradation cured fish nitrite, comprise the following steps: fresh fish or frozen fish clean up by (1), after pickling with salt, take out and use clear water rinsing, drain; (2) in the fish of pickling, add nitrite reductase, nitrite reductase addition is 0.8-1.6g/Kg fish, and the enzyme activity of nitrite reductase is 3500-4500U/g; (3) fish will handled well with enzyme liquid, is placed in air-dry 1-2h on drying frame, is placed in 28-35 DEG C of hot pump in low temp drying machine or cold air drying equipment, air-dry to fish body water content be 35-45%.The present invention can effectively reduce the nitrite produced in cured fish process, keeps mouthfeel and the quality of balbakwa simultaneously, ensures the security of balbakwa. |
| priorityDate | 2014-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.