http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107495199-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b92ce7cabec1e6c8f55f1ce2a4d48b42 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50 |
| filingDate | 2017-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af336265b49af46fe98adc4fc3b334a8 |
| publicationDate | 2017-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107495199-A |
| titleOfInvention | A kind of preparation method of instant squid bar |
| abstract | A kind of preparation method of instant squid bar, comprises the following steps：1) pre-process：Squid is cutd open and kills, remove the internal organs cartilage, it is standby to clean up rear draining；2）Rinsing：Squid is put into salt solution and rinsed, is cut after rinsing twice after draining standby；3）Deodorization, pickle：Ginger and onion cut foam, are uniformly smeared with ginger and onion foam inside and outside squid strip, add wine and mature vinegar is placed 12 minutes and pickled；4）Barbecue：Squid strip after pickling is placed on barbecue rack and roasted；5）Vacuum packaging：Squid strip pack, vacuum packaging after cooling will be roasted, autoclave is put into and always sterilizes 30min, normal temperature preserves after taking-up, and instant squid bar is made. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113945078-A |
| priorityDate | 2017-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.