http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108719827-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_99b410991d02471e8dcfc00f448f2afa |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-42 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2018-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8202fd5b2bd6c68dbaca3e4f45b0d9e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a86e7ac39d3456b40bed19c81cd24387 |
| publicationDate | 2018-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108719827-A |
| titleOfInvention | A kind of beef product and preparation method thereof |
| abstract | The invention discloses a beef product, which is prepared through the steps of steaming, cooling, slicing, auxiliary material preparation, batching, seasoning, marinating, frying, secondary baking and subpackaging. Through the pretreatment of steam redness method, the technology of tenderizing beef jerky, the technology of extending the shelf life of beef jerky, the technology of low-temperature drying of beef jerky and the improvement of the production process of beef jerky, the ingredients are added to ginseng soup for boiling, and the beef jerky that is stirred is Infiltrating the taste of ginseng to make it have the effect of invigorating Qi, and the softness and hardness are moderate, and the taste is uniform. It can improve the quality of traditional beef jerky and maintain its original traditional characteristics as much as possible. It is better While highlighting the local characteristics, the beef jerky is moderately soft and hard, maintaining the original taste of Yanbian cattle. The invention also provides a preparation method of beef products. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110393269-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110313571-A |
| priorityDate | 2018-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.