http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107439975-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-426 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2017-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107439975-B |
| titleOfInvention | Processing technology of spicy beef jerky |
| abstract | The application discloses a processing technology of spicy beef jerky in the technical field of food processing, which comprises the steps of cutting capsicum frutescens into segments, adding salt and uniformly stirring; adding water into potato, and pulverizing into slurry to obtain potato slurry; putting edible vegetable oil into a frying pan, heating to boil, adding pepper granules, and frying; putting the cut beef into the potato pulp, stirring uniformly to enable the surface of the beef to be coated with the potato pulp, sealing by using a preservative film, refrigerating for 3-5 h at the temperature of 3-8 ℃, taking out the beef, naturally returning to the room temperature, and brushing off the potato pulp on the surface of the beef; then cooking; and putting the cooked beef into the capsicum frutescens, standing at room temperature for 4-8 h, and pouring the edible oil and the pepper granules which are cooled to room temperature into the mixture of the capsicum frutescens and the beef together. Compared with the beef jerky obtained by the prior art, the beef jerky obtained by the method has the advantages of obviously enhanced spicy and hot taste, aromatic flavor and fresh and tender mouthfeel. |
| priorityDate | 2017-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.