| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d6368a09402661b52203f28e1c4149e7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ac31afbea1cbbb03498644721ffb4a62 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50 |
| filingDate |
2018-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_776b1efa537f373f30f5154d15f8ccbc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_458d7d85991aa089bcca3f28a5df65b9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bf43e9dfb7233166d5c9dc9c0e2c0ff
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_850a3f45938e335bae7177ba5de12c10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e628fabc67f7b5d2cc81c367555b436 |
| publicationDate |
2019-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-109258779-A |
| titleOfInvention |
Method for improving food safety of pickled raw snails by curing salted raw snail compound preservative and combined super-high pressure sterilization |
| abstract |
The invention discloses a method for improving the food safety of pickled raw snails by pickling a raw snail compound preservative and a combined ultra-high pressure sterilization thereof. The composite preservative is made of the following raw materials by weight: nisin 0.005 to 0.015 parts, ε-polylysine 0.005 to 0.015 parts, tea polyphenol 0.05 to 0.15 parts, and lysozyme 0.005 to 0.015 parts. The salt-removing raw snail which is sterilized by the sterilizing treatment and the composite preservative combined with ultra-high pressure (100-300 MPa, 10-15 minutes, 20-25 °C) can effectively improve the food safety and prolong the shelf life, and can make 4 ° C and The storage period of the products stored at -18 °C reached 45 days and 360 days respectively, which was extended by 30 days and 180 days respectively compared with the untreated salted raw snail products storage period, prolonging the product shelf life and reducing the risk of foodborne diseases. . |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113016876-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115067452-A |
| priorityDate |
2018-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |