http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105581273-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-24 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2015-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105581273-B |
| titleOfInvention | Preparation method of low-temperature mutton ham |
| abstract | The invention discloses a preparation method of low-temperature mutton ham, belonging to the field of meat product processing. The preparation method of the low-temperature mutton ham comprises the following steps: the mutton is pretreated, then is subjected to microwave-assisted vacuum rolling and kneading by a special pickling liquid, then is subjected to ultrasonic wave composite pressure-changing pickling, then is filled and formed, and finally is subjected to low-temperature composite sterilization, cooled to room temperature and stored at 0-4 ℃. The low-temperature mutton ham prepared by the invention takes the mutton hind legs as the raw material, is processed at low temperature, reduces the loss of mutton nutrient substances, can better keep the original flavor of mutton, improves the tenderness of the mutton through ultrahigh pressure pickling treatment, better keeps the color of the mutton, improves the pickling efficiency, shortens the processing period, produces a novel product with higher quality, high safety and longer shelf life, and provides a new idea for deep processing of the mutton industry. |
| priorityDate | 2015-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.