http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104413490-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_aa3a107878b528880148d9893a50d4f4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 |
| filingDate | 2013-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_654d9ef18d06f43ee65f5f582c654ca1 |
| publicationDate | 2015-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104413490-A |
| titleOfInvention | Safe production process of five-spice-flavored peanuts |
| abstract | The invention provides a safe production process of five-spice-flavored peanuts. The safe production process is characterized by comprising the following steps: (1) sorting, namely removing impurities such as mud and stone, and picking out rotted particles to prevent cross contamination; (2) coating, namely adding a coating solution of five-spice-flavored condiment, and coating a peanut raw material; (3) continuously baking in a numerical control manner, namely performing automatic production in a programmed heating manner at a baking temperature of 135 to 145 DEG C for 20-35 minutes; (4) performing infrared sterilization, namely treating a product for 4-7 seconds by an infrared sterilizer; and (5) charging nitrogen for packaging, performing nitrogen-charged packaging to realize automatic continuous production, and controlling the residual oxygen amount to be within 1.9%. The safe production process disclosed by the invention has the beneficial effects that by the four main technological processes including impurity removal, numerical control continuous baking, sterilization and nitrogen-charged packaging, the five-spice-flavored peanut product reaches the commercial aseptic requirement and is prolonged in shelf time, improved in safety, enhanced in market competiveness, also convenient to carry and high in storage stability, so the five-spice-flavored peanut product is a nutritional food with market potential. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107712788-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107890064-A |
| priorityDate | 2013-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.