http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104381957-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_214b63165ba1fa1d9d8674f5a741f857 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 2014-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fb5244676913dc2e8fa28b97b14a3162 |
| publicationDate | 2015-03-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104381957-A |
| titleOfInvention | Method for preparing fish spice |
| abstract | The invention relates to the field of spice preparation, and particularly relates to a method for preparing a fish spice. The method comprises the following steps: S1, rubbing fresh fish by virtue of a meat grinder, removing a fish bone, adding water, adding compound protease for enzymolysis, and taking a supernate as enzymatic hydrolysate after enzyme deactivation; S2, adding reducing sugar and amino acid to the enzymatic hydrolysate, and reacting to obtain a maillard reaction product; S3, carrying out spray drying on the maillard reaction product, adding bruised ginger, seed powder of Chinese prickly ash, fennel powder and cinnamon powder, seasoning, stirring evenly and cooling to room temperature; and S4, sterilizing the seasoned mixture, and finally packaging, so as to obtain the fish spice product. The fish spice is a natural spice, and is simple and reasonable in preparation process and high in nutritive value; the antibacterial property and the oxidation resistance of the product are improved through the maillard reaction; the fishy smell is greatly reduced, and is not completely removed; a little of fish flavor is reserved; meanwhile, the fish spice is greatly improved; and the fish spice is fresh and delicious in mouthfeel, and is suitable for eating by a lot of people. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113662159-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106616841-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115517357-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107252077-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104872607-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106983124-A |
| priorityDate | 2014-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.