http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104223196-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/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-27 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2014-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104223196-B |
| titleOfInvention | Processing method of instant loach |
| abstract | The invention discloses a processing method of instant loach. The processing method comprises the following steps: (1) preprocessing; (2) removing the smell; (3) salting; (4) steaming; (5) seasoning; (6) filming; (7) baking; (8) puffing; (9) packaging in vacuum. According to the processing method, a process is simple and feasible, ingredients in smell removal liquid cooperate with each other, and the beneficial ingredients permeate loach meat while the smell is removed; salt can conveniently permeate the loach meat due to the salting process, nutritional ingredients can be effectively guaranteed not to be destroyed due to the steaming process, and the instant loach is golden yellow in surface color, burnt outside, tender inside, and fragrant and crisp in mouth feel due to the baking process and the microwave puffing process after the filming process; the instant loach processed by the method is long in shelf life, nutritional ingredients are well preserved, Chinese herbal medicine ingredients used in the processing process are easily absorbed by a human body, any chemical preservative is not added, and the instant loach is safe to eat; the processing method is strong in operability and easy for large-scale production. |
| priorityDate | 2014-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.