http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104970403-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2015-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104970403-B |
| titleOfInvention | A kind of gel-type fish soup product and its production technology |
| abstract | A kind of gel-type fish soup product and its production technology, belong to technical field of aquatic product processing.First fish body is pickled in preserved materials and is drained, then is clapped on fish body surface and applies starch, after frying and ginger, green onion are put into infusion in hot distilled water；By clean fish scale into horizontal high voltage infusion, fish scale glue is obtained；Fish scale glue is finally added in the fish soup after infusion, then it is heated, fish scale glue is equably mixed with fish soup, be cooled and shaped.The present invention makes full use of the collagen in the flesh of fish, fish-skin, air bladder and fish scale so that product is in solid gel shape, the characteristics of retaining traditional fish soup prototype, Normal juice, original flavor；It can be preserved in 0~4 DEG C of temperature environment, it is efficient and convenient at any time, it can both heat and eat whole fish soup, also direct-edible fish is frozen.Product amino acid composition is comprehensive, full of nutrition；Color and luster is dense white, it is fresh it is fragrant profusely, smooth oiliness, fish soup mellow in taste after heating, delicious flavour. |
| priorityDate | 2015-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.