http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108783283-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5cedae1e4103c4e3719a5e9c94c2b510 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2018-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c07008acb10c90619f9dafc6623e89e4 |
| publicationDate | 2018-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108783283-A |
| titleOfInvention | A method of calcium dissolves out in enhancing bighead processing |
| abstract | A method of calcium dissolves out in enhancing bighead processing, using fish and vegetable oil as primary raw material, through fish body is handled, hot pressing is puffing, chili oil is prepared, oily fish seasoning, product tinning and sterilization cool down, obtains the bighead product of high calcium dissolution.The present invention's is unique in that, is completed in sterilization process using the frying of hot pressing expanding treatment fish body, fish body, it is possible to reduce loss of the unsaturated fatty acid in frying course while increasing the calcium dissolution of fish-bone in fish body；In addition, using the instantaneous puffing technique of superheated steam and high-efficient extraction technology in the process for preparation of chili oil, the retention rate of the utilization rate while functional component that improve spice greatly increases.Through flavor fish aromatic flavour produced by the present invention, fish body unsaturated fatty acid content is high, dissoluble rate of calcium is high, and the retention rate of spice extraction efficiency higher, functional component also higher. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110269176-A |
| priorityDate | 2018-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.