http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105614523-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_41dfc83fb852c48be2d3f889d34cf93d |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-29 |
| filingDate | 2014-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ce793c2f1d9b4a4c069958abe4efb8e |
| publicationDate | 2016-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105614523-A |
| titleOfInvention | Production technology of scallop skirt snack food |
| abstract | The invention discloses a production technology of scallop skirt snack food. The production technology includes the following steps: scallop skirts are cleaned and the impurities are removed; the washed and impurity removed scallop skirts are bleached using hot water at 93-98 DEG C until the scallop skirts are totally contracted and the colors are changed and the bleached scallop skirts are taken out and immediately put into cold water to be cooled to reduce the hardness and toughness of the products; the fully cooled scallop skirts are taken out and drained, the dried scallop skirts are soaked with 2% of glacial acetic acid solution to conduct soft treatment for 10 seconds, and the softened scallop skirts are taken out, drained and placed for 3 hours; the softened and seasoned scallop skirts are baked using a baker at 160 DEG C for 5 minutes to further improve the taste and enhance the fresh and fragrant tastes of the products; and the water content of the product is controlled at 17%-20%. The production technology is simple, the technology is easy to be mastered, and the products are unique in tastes, can be produced in a large scale, and can meet the requirement of the market. The products are deeply loved by the majority of consumers, have significant social and economic benefits and promotional value, and are suitable for the life taste of modern people. |
| priorityDate | 2014-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.