http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107950632-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06 |
| filingDate | 2017-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107950632-B |
| titleOfInvention | Quick processing method of anglerfish quick-frozen food |
| abstract | The invention relates to the technical field of marine fish processing, in particular to a quick processing method of anglerfish quick-frozen food. The method comprises the following steps: (1) removing viscera of fresh anglerfish, and cleaning; (2) cutting fish meat into pieces or strips, ultrasonically soaking in the treatment solution for 10-20min, and draining; (3) seasoning the fish meat treated in the step (2) in vacuum for at least 30min, and draining; (4) freezing the treated fish meat at ultralow temperature to below 15 deg.C; (5) then packaging and keeping the temperature to-15 ℃ to-10 ℃. The method has the advantages of unique taste, high processing speed, small nutritional influence on meat quality during processing, good taste of comfortable fish meat, good color after thawing, small difference between taste and fresh fish meat, and unique flavor. |
| priorityDate | 2017-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.