http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104643113-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 2015-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104643113-B |
| titleOfInvention | A kind of pure-blood ferment hand-torn stewed beef is dry and preparation method thereof |
| abstract | The dry preparation method of pure-blood ferment hand-torn stewed beef of the present invention：(1) bacteria reducing is handled, its salt of quality 10%~12% is uniformly smeared to the beef surface after eliminating manadesma and being fatty and clean, rub and wash away surface salt after 8.0min~10min with sterilized water, the mass ratio that beef after cleaning is put into the beef in the lactic acid solution that mass concentration is 2.5%~3.5% after immersion 8.0min~10min, the volume of the lactic acid solution and cleaning is (1.5~2.5):1, wherein volume unit is mL, and mass unit is g, and immersion washes away surface lactic acid after terminating with sterilized water, obtains bacteria reducing processing beef；(2) inoculation fermentation；(3) pickle；(4) dry；(5) cook；(6) shaping, seasoning, packaging, sterilization.The inventive method can be to shorten fermentation time, while improving Product Safety. |
| priorityDate | 2015-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.