http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105795379-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 |
| filingDate | 2016-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105795379-B |
| titleOfInvention | A kind of production method of high delicate flavour tuna slice of fish |
| abstract | The invention discloses a kind of production method of high delicate flavour tuna slice of fish, feature be include that will remove the peel after fresh ginger and perilla leaf grind homogenate by equal mass mixings to be added to water ultrasonic wave extraction together with salt, the step of after filtering up to mixed extract；Freezing tuna, which is placed in 3-5 DEG C of refrigerator, to stand to do samming and handle makes center temperature of fish be down to -1-1 DEG C, after rejecting fish guts and being cleaned with clear water, then is placed in soaking step in 4 DEG C of mixing leaching liquor；Tuna is placed in the digester for emptying air pressure cooking to tuna center temperature of fish is up to until 56 DEG C the step of；The step of tuna center temperature of fish is up to until 20 DEG C are cooled to 0 DEG C of cold water sprays immediately after；After finally removing fish head, fish-skin, middle bone, fish body is divided into several pieces, getting the product after removal blood color flesh, fishbone, advantage is to be remarkably improved the delicate flavour synergistic effect of amino acid and nucleotide in tuna slice of fish, while having significant deodorization effect. |
| priorityDate | 2016-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.