http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108813394-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/A23L13-428 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-76 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| 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 | 2018-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108813394-A |
| titleOfInvention | A method of enhancing rabbit meat tenderization and nutrition balance |
| abstract | A method of enhancing rabbit meat tenderization and nutrition balance cool down through rabbit meat processing, the preparation of hot pressing extruding, chili oil, rabbit meat seasoning, product tinning and sterilization using rabbit meat and peanut oil as primary raw material, obtain product.Of the invention is unique in that, is completed in sterilization process using the frying of hot pressing expanding treatment rabbit meat, rabbit meat, it is possible to reduce loss of the unsaturated fatty acid in frying course in rabbit meat, the calcium dissolution for increasing rabbit bone simultaneously；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 is greatly increased.Through product aromatic flavour produced by the present invention, unsaturated fatty acid content is high, dissoluble rate of calcium is high, and spice extraction efficiency is higher, the retention rate of functional component is also higher. |
| 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: 46.