http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103976381-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d1c3adce0f47296ce62b787407057522 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2014-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28fc27a1bbeb348bf093c5b69e8f6d6f |
| publicationDate | 2015-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103976381-B |
| titleOfInvention | Processing technology of diced pork in pot by use of aftertaste pickling method |
| abstract | The invention relates to a processing technology of diced pork in pot by use of an aftertaste pickling method. The processing technology is characterized in that the processing technology comprises the following steps: pretreatment, dicing, drying, marinating, adding with flavor ingredients and pickling, packaging under a vacuum condition, and sterilizing. The processing technology adopts natural seasoning materials without preservatives, the fishy smell of the meat can be removed, good mouthfeel can be achieved, the pickling time is short, the production cost is low, and the finished product has long shelf life, is convenient to store and eat, and has the functions of appetizing, tonifying spleen and promoting digestion. |
| priorityDate | 2014-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 111.