http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105918933-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0ec87119396eaf696012327d14d77e95 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2016-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_460fcdac07044bb69d8bcc675f46324d |
| publicationDate | 2016-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105918933-A |
| titleOfInvention | Processing technology method and product of Wuyi mountain Wutun-flavored smoked oryzias latipes |
| abstract | Provided is a processing technology method of Wuyi mountain Wutun-flavored smoked oryzias latipes. The method comprises the following process steps of 1 killing, wherein oryzias latipes is killed, internal organs are removed, and then the oryzias latipes is washed to be clean and drained; 2 pickling, wherein salt, chopped fresh ginger, shallot sections, spice and rice wine are blended and smeared on the surface and the interior of the oryzias latipes, and pickling is conducted for 5 h to 8 h; 3, warm oil pouring curing, wherein a whole goose is put in warm oil with the temperature ranging from 90 DEG C to 120 DEG C for pouring 10 min to 20 min for curing, and oil on the surface of the oryzias latipes is drained; and 4 smoking. A Wuyi mountain Wutun-flavored smoked oryzias latipes product is made through the above-mentioned technology method. |
| priorityDate | 2016-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.