http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105685622-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1cd15ee388bee909e013c07aa69432ff |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-29 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-311 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-28 |
| filingDate | 2014-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_528b54746d31b85dfb9e6be1b31f5200 |
| publicationDate | 2016-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105685622-A |
| titleOfInvention | Making process for spicy mushroom-diced meat can |
| abstract | The invention discloses a making process for a spicy mushroom-diced meat can. The making process comprises the following steps: material selection and color protection: subjecting selected mushrooms to color protection with color protection liquid and then rinsing the mushrooms with clear water; precooking: precooking the mushrooms with boiling water, then taking the mushrooms out for cooling and cutting the mushrooms into small dices; preparation of ingredients; frying of fragrance oil: heating plant oil, then adding common fennel fruit, Chinese prickly ash, minced garlic and minced ginger according to a formula, carrying out frying until the minced garlic and minced ginger become yellow and Chinese prickly ash slightly changes its color, stopping heating, and carrying out filtering and residue removal after cooling of oil so as to obtain the fragrance oil; stir-frying; dissolving of potassium sorbate with water, addition of dissolved potassium sorbate into a sauce, uniform mixing under stirring, dissolving of tertbutyl hydroquinone (TBHQ) with water, addition of dissolved potassium sorbate into a sauce, uniform mixing under stirring, heating to 82 to 88 DEG C under stirring and stopping of firing; bottling and capping; and sterilization. The making process overcomes the technical problems that fresh mushrooms are hard to store and traditional mushroom products are prone to loss of considerable nutrients and flavor components. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106666673-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109874975-A |
| 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: 38.