http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104172288-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 |
| filingDate | 2014-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104172288-B |
| titleOfInvention | A kind of method of utilizing salmon meat mincing to make fish cake |
| abstract | Utilize salmon meat mincing to make a method for fish cake, (1) thaws freezing broken salmon meat, clean, drain; (2) 100 portions of broken salmon meat that drain the water are cut into the square of 5 × 5mm, add 1 portion of cooking wine, 2 parts of bittern, 1 part of dark soy sauce and pickle 20 minutes; (3), by 80 portions of broken salmon meat, drop into mixer and add 20 parts of adhesives, 1-5 part water to stir; (4) taking-up of fish material is put into conical flat-bottomed mould and be shaped, the demoulding, makes fish cake; (5) fish cake after the demoulding is frozen 30 minutes at-45 DEG C of following temperature lists; (6) 25 parts of adhesives are added water 75 parts and stirred, form dense oar; (7) in dense oar fish cake being dropped into, 10 seconds, pick up, surface sprinkles white sesameseed; (8) fish cake being dropped into oil temperature is in the deep fat of 120-140 DEG C, fried for surface is golden yellow, pick up, cooling; (9) freeze to central temperature-18 DEG C at-45 DEG C of following temperature lists; (10) packaging, finished product; Instant edible of the present invention, health-nutrition, unique flavor, mouthfeel are good. |
| priorityDate | 2014-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.