http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108703301-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/A23L5-27 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2018-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108703301-B |
| titleOfInvention | Squid additive and preparation method thereof, and squid additive adding device and method |
| abstract | The invention relates to a squid additive, a preparation method thereof, a squid additive adding device and a method thereof, wherein the squid additive comprises pepper extract, peanut extract and soybean extract. The squid additive is prepared from easily available natural raw materials, and has the effects of effectively eliminating formaldehyde in the squid, inhibiting the regeneration of formaldehyde and dimethylamine, keeping the nutrient components of the squid, supplementing the nutrients not contained in the squid and reducing the total number of bacteria in the squid. The invention belongs to the technical field of food processing. |
| priorityDate | 2018-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.