http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105661378-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a780d1d85d14e5d141d167136ef7cc26 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 |
| filingDate | 2016-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_01864f06f3ea44f09141d60bdb99cba1 |
| publicationDate | 2016-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105661378-A |
| titleOfInvention | Production method of fish pickles |
| abstract | The present invention discloses a production method of fish pickles, and belongs to the field of food. The production method comprises the following steps: a: scrubbing the fish body with 1000 grams-2000 grams of flour to wipe mucus on the fish body, and then washing away the flour with clean water; removing the five internal organs by slaughtering the fish and cutting open the chest, fully removing fishbone, and cutting the fish into small pieces for further use; b: putting fish pieces into a steamer, and steaming the fish pieces for 10-20 minutes; c: putting the steamed fish, conical redpepper fruits, table salt, fresh ginger, garlic, fructus anisi stellati, white sugar, clove, cortex cinnamomi, pepper powder, yellow wine, mature vinegar and soya-bean oil into a sealed container to be pickled for 100-150 days; d: removing the pickled fish pieces to be mixed with pickles, and sealing the fish and the pickles for 1-2 weeks; and e: sealing and packaging. The mutual combination of the fish and the pickles makes the taste mutually penetrated. The fish is high in protein, low in fat, rich in vitamin and mineral contents, good in taste, and easy to digest and absorb for the human body, and the obtained fish pickles are conducive to preservation, good in taste and rich in nutrition. |
| priorityDate | 2016-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.