http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103892217-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ad61dcac04b20423ff0e45ef37f4f19c |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2013-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e9822e3c71e288965b506a732c7f529e |
| publicationDate | 2014-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103892217-A |
| titleOfInvention | Partial-frozen kumquat and preparation method thereof |
| abstract | The invention belongs to the field of harvested fruit handling and processing, and relates to partial-frozen kumquats and a preparation method thereof. The flavor improved partial-frozen kumquats are prepared from fresh kumquats which are subjected to slight freezing injury evenly at low temperature. The preparation method comprises the following steps: putting the fresh kumquats under the temperature of 0--18 DEG C for a period of time; putting the fresh kumquats under the uniform or variable temperature being higher than 1 DEG C or with the temperature difference being higher than 20 DEG C, and then putting the fresh kumquats under the temperature of 20-45 DEG C for a period of time, performing freezing injury so as to enable peels and core tissues to be damaged, so that fruit oil is spilled outwards or volatilizes and the fruit core tissues are softened or mellowed; and washing the oil on a cell layer with clean water or warm water, so as to obtain the frozen kumquats. The method provided by the invention can be used for enabling the texture of the fresh kumquats to be improved, the pungent flavor is relieved, the original core tissues which are relatively hard, tough, non-slaggy or insufficiently slaggy are softened evenly and then turned to core tissues which are free from slag,, sufficiently slaggy, and juicy, the original nutrient value and sweet taste are maintained, and the industrialization production is facilitated. |
| priorityDate | 2013-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.