http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106234994-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/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2016-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106234994-B |
| titleOfInvention | Fish-stuffed citrus rice dumpling and preparation method thereof |
| abstract | The invention relates to the field of deep processing of agricultural products, in particular to a fish meat stuffing orange rice dumpling and a preparation method thereof. The fish meat stuffing comprises the following components in parts by weight: 100-110 parts of fish meat, 0.75-2.0 parts of citrus distilled liquor, 0.8-1.6 parts of cooking wine, 1.0-2.5 parts of aromatic vinegar, 0.5-1.8 parts of dark soy sauce, 2.5-5.6 parts of light soy sauce, 0.2-0.6 part of ginger, 0.1-1.8 parts of garlic, 0.2-3.5 parts of starch, 0.2-2.8 parts of oyster sauce and 1.5-5.2 parts of vegetable oil. The preparation method comprises the steps of raw material pretreatment, cleaning, soaking, mixing, bundling and cooking. The invention comprehensively utilizes the orange squeezed product, namely the peel residue, to produce leisure food, reduces resource waste and environmental pollution, increases the additional value of orange deep processing products, and ensures that the orange processing process is zero waste. The waste citrus peel residues are effectively utilized, and the contribution is made to the zero-waste target of citrus deep processing. |
| priorityDate | 2016-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.