http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104687108-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40 |
| filingDate | 2013-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104687108-B |
| titleOfInvention | A kind of preparation method of dried oyster |
| abstract | The present invention relates to a kind of preparation method of dried oyster, comprise the following steps：S1, precook：Using the oyster meat of fresh oyster as raw material, dehydration of being precooked in salt solution；S2, seasoning：The oyster meat is well mixed with baste, wherein, the mass ratio of the oyster meat and the baste is 1:2‑1:4；The raw material composition of the baste and the mass ratio of each component are：100 parts of water, 2 10 parts of salt, 15 parts of monosodium glutamate, sugared 5 20 parts and 3 10 parts of spice water；S3, drying：Seasoned oyster meat obtains the dried oyster after carrying out cold air drying processing.The dried oyster fragrance of the present invention is abundant and without fishy smell, it is edible without processing, the cold air drying of low temperature and low humidity both ensure that product excellent in color, non-sclerous, not dry and cracked, the denaturation and oxidation of oyster meat protein, fat, amino acid are reduced again, reduce the loss of volatile ingredient. |
| priorityDate | 2013-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.