http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105661377-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-924 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 |
| filingDate | 2015-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105661377-B |
| titleOfInvention | Preparation method of high-protein low-calorie fish meat crisp chips |
| abstract | The invention discloses a preparation method of high-protein low-calorie fish fillet, which comprises the following steps of mincing, deodorizing, rinsing, dehydrating fresh fish fillets, mixing the fresh fish fillets with auxiliary materials such as starch, protein and the like, and adjusting the water content to 70-75%; and (3) tabletting and forming the fully chopped materials, curing and primarily drying the materials in a solar-heat pump drying device, puffing the materials under the microwave vacuum condition, and drying the materials until the moisture content is below 5 percent to obtain the fish crisp product. Compared with the prior art, the method is economical and practical, convenient for production operation and control, low in processing energy consumption, high in efficiency and short in drying time; the prepared fish crisp has good consistency, golden color, good puffing effect, high protein content, low fat content and good taste, and is a nutritional and healthy aquatic product puffed leisure food. |
| priorityDate | 2015-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.