http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106912818-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/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2017-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106912818-B |
| titleOfInvention | Processing method for keeping crisp of crisp-fried duck product |
| abstract | The invention belongs to the field of food processing, particularly relates to flavor meat product processing, and provides a processing method for keeping crisp of a crispy duck product, which comprises the following steps: (1) preprocessing the frozen duck product; during the marinating process, taking the duck oil for storage; (2) putting the marinated duck product into duck oil for frying and cooling; (3) wrapping sugar, and smearing high fructose corn syrup with the concentration of 70-90% on the surface of the crispy duck product by using a brush; (4) and (5) carrying out air-blast drying on the duck product after wrapping the sugar. The duck product processed by the method has good color and luster and rich flavor, can keep the characteristics of crisp skin and tender meat for a long time, and meets the eating requirements of producers and consumers. |
| priorityDate | 2017-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.