http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104905319-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9d637c675569b3b382380ebeccf6ed93 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-25 |
| filingDate | 2015-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b9f9cad34250f2f6f3ba7d381f0296ca http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7be4fc716dcefff6bc78faf4cccfcfa7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_11a0073f27045244b8fd74cd27db3c76 |
| publicationDate | 2015-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104905319-A |
| titleOfInvention | Rich aroma maltol sashimi and preparation method thereof |
| abstract | The present invention discloses a rich aroma maltol sashimi, which is prepared from the following raw materials by weight: 90-110 parts of squid, 15-16 parts of royal jelly freezing-drying powder, 12-13 parts of syzygium samarangense, 7-8 parts of lemon peel, 13-14 parts of haw rolls, 1.3-2 parts of stamen nelumbinis, 1-2 parts of fructus viticis, 1.5-2 parts of ginseng flower, 0.1-0.2 part of ethyl maltol, 0.2-0.5 part of sodium glutamate, 0.1-0.2 part of phosphate, 1-2 parts of lactic acid bacteria, 300 mmol/l of a cacl2 solution, a proper amount of fine salt, a proper amount of sesbania gum, and a proper amount of sugar. According to the present invention, the rich aroma maltol sashimi has characteristics of unique taste, long shelf life and good health effect; the sousing method is used to thaw and the injection method is used to souse, such that the process is unique and innovative, and the value adding space and the extending benefits of the sashimi are increased; and the stamen nelumbinis, the fructus viticis and other traditional Chinese medicine components are added, and the health effects of heart-fire clearing, kidney tonifying and human immunity enhancing of the walnut meat are added. |
| priorityDate | 2015-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.