http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104472657-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2e5d7f712d3470ebb1e06227427506e7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 |
| filingDate | 2014-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aeb050ec97b3d44a5438bfc56673b8de http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_344ebcdbefd0779ea1fb46b7f56abf3d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91c7edbaee532e6934df9f003a2a6933 |
| publicationDate | 2015-04-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104472657-A |
| titleOfInvention | Production method of quick-frozen powder sticking flavored sardine |
| abstract | The invention relates to a production method of a quick-frozen powder sticking flavored sardine. The method comprises the following steps: by selecting fresh sardines as a raw material, scaling, heading, gutting, cleaning, draining, putting into a flavoring liquid formed by blending a poached hawthorn liquid, a poached cabbage liquid, monosodium glutamate, soy sauce, salt, granulated sugar, ground pepper, mirin, shortening, olive oil, tomato sauce, lemon juice, red yeast rice, soy protein, xanthan gum and water to be dipped at low temperature to be tasty, draining the liquid, and then sticking sesame powder on the surface of the sardine, performing quick-freezing treatment, inspecting, vacuum packaging to obtain a finished product. The production method provided by the invention has the advantages of advanced process, reasonable working procedures, high operability, scientific flavoring liquid, and high production efficiency. The produced quick-frozen powder sticking flavored sardine has the advantages of safety and sanitation, smooth and tender taste, fresh and fragrant taste, no fishy smell, rich nutrition, is convenient to eat, and is suitable for the needs of modern fast-paced life of consumers. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104957665-A |
| priorityDate | 2014-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.