http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109497476-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c3a2148a8c638fd7064c4d5f5441a73 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2019-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b03d25124d997c564690e4a93e082c2 |
| publicationDate | 2019-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109497476-A |
| titleOfInvention | A kind of processing method of gourd silk |
| abstract | The invention discloses a processing and preparation method of squash silk, belonging to the technical field of food processing. Cut the pumpkins in half, remove the seeds and remove the capsules; cooking: add water to the cooking line, heat the water with steam to 85-90°C, put the cut pumpkins into the cooking for 15-20 minutes; once cooling: put the steamed Take out the gourd and let it cool to room temperature naturally; take silk: perform manual silk taking, and use a stainless steel fork to collect the gourd silk into the container; pickling: add sodium chloride, stir well, and let stand for 10-15 minutes; secondary cleaning: rinse with cold water After 1-2 times, let stand for 20-30 minutes to drain; Seasoning: Add the drained squash shreds to a clean container, then add seasonings and additives and stir evenly. On the basis of maintaining the taste, color and nutritional value of the shredded squash, the invention can effectively prolong the preservation time of shredded squash and improve its comprehensive value. |
| priorityDate | 2019-01-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.