http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109329787-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/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2018-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109329787-B |
| titleOfInvention | Processing method for reducing allergic protein sensitization of freshwater fish |
| abstract | The invention discloses a processing method for reducing allergic protein allergenicity of freshwater fish, which comprises the steps of killing fresh freshwater fish, removing heads and tails, fully cleaning with clear water, cutting fish meat into small pieces, mincing the fish meat into minced fillet by a meat mincer, adding auxiliary materials into the minced fillet, inoculating a mixed strain leavening agent, fully and uniformly mixing, pouring the uniformly mixed minced fillet into a casing, and carrying out constant-temperature fermentation culture; the mixed strain starter is prepared by mixing a lactobacillus plantarum starter and a wine making yeast starter, wherein the mass ratio of the lactobacillus plantarum starter to the wine making yeast starter is 1-3: 1; the addition amount of the mixed strain leaven is 2 percent of the mass percentage of the minced fillet; the auxiliary materials comprise 1-3% of salt and 1-3% of glucose in percentage by mass of the minced fillet. Through optimizing the optimal mixing proportion and the optimal addition amount of the mixed strains, the allergic protein sensitization of the freshwater fish is reduced to the maximum extent through fermentation treatment. |
| priorityDate | 2018-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.